CookEat Recipe
Pasta Matta: Plain Flour-and-Water Dough
A simple flour, water and salt dough, kneaded until it can be rolled into a sheet for another preparation.
Method
Steps
Step 1
Gather the ingredients: 250 g plain wheat flour, plus a little for dusting; About 125 ml drinking water, adjusted as needed; 1/2 teaspoon salt.
Step 2
Mix the flour and salt. Add the water gradually, starting with about 110 ml and adding more as needed, to make a cohesive dough that is firm enough to roll but not crumbly.
Step 3
Knead on a clean work surface until smooth and pliable, about 8–10 minutes. Cover and let rest for about 20 minutes to make rolling easier.
Step 4
Dust the surface and rolling pin lightly with flour and roll to the thickness needed by the recipe that will use the dough. This batch is an uncooked base, not a ready-to-eat food.
Step 5
Cook the dough thoroughly in the preparation that uses it; the filling, shape and thickness determine its cooking method and time. Do not taste raw flour dough. Clean hands, utensils and work surfaces after handling it, and keep it away from ready-to-eat food.
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