Italian lean "mad" dough (Pasta matta)

Category: Bakery products
Italian Lean Crazy Pastry (Pasta matta)

Ingredients

Wheat flour 250 g
Hot water 100 ml
White wine 1-2 tbsp. l.
Salt 0.5 tsp
Olive oil 35 g

Cooking method

  • Italian housewives are craftswomen baking all kinds of tarts, biscuits, strudels and pies. A wide variety of fillings are used for them - everything that has matured in a given season is used. But the dough in Italy for this kind of baking is preferred yeast-free.
  • The proposed dough with an interesting name, which translates as crazy or crazy dough (matta), can be considered a modern lighter version of the famous French brisee dough, from which it differs by replacing butter with a smaller amount of olive oil (Extra Virgin is better for unsweetened pies)
  • Ease of execution, the absence of baking powder and low calorie content make the dough very attractive, especially in times of time pressure or the desire to unload your body from heavy baking.
  • There are many variations of the dough, but flour, water and olive oil are always present in the base. This time I made a dough with the addition of wine.
  • The dough is plastic, slightly flaky and, despite the fact that the Italians claim it as a dough for savory pies, some modern Italian magazines suggest baking sweet pies from such dough. It is also used for deep-fat frying, as well as for making calzones.
  • I started with a savory open-top squash pie (from what was on hand). I'll post the recipe for this filling separately.
  • Preparation
  • - Sift flour into a bowl, pour oil into the center, mix a little, pour tolerantly hot water mixed with salt and add a spoon or two of wine.
  • - Knead the dough quickly, rather even collect it in a lump, rotating it in a bowl by hand and picking up flour. The dough should not be tight, but soft.
  • - As soon as a lump is formed, put the dough into a bag, leave it in the cold while preparing the filling. You can not clean in the cold, but let it stand for 5 minutes and start rolling.
  • - Roll out the dough into a thin circle (I have 35 cm in diameter) and form a cake. With this diameter, the dough layer is very thin. This is exactly what I needed and needed - less dough, more filling.
  • Italian Lean Crazy Pastry (Pasta matta) Italian Lean Crazy Pastry (Pasta matta) Italian Lean Crazy Pastry (Pasta matta)

Note

I didn't knead the dough much, I wanted to get a flakiness. In the finished form, only the edge exfoliated, but I rolled it out very thinly.
The dough is crispy, does not soak at all. Rolls out perfectly. For slimming people, it's just a godsend.

Irina F
Olga! I am the first for a tasty treat at night !!!
Rada-dms
Irina F, I am very glad to see you, Ira! Here I am trying to rebuild the diet to a lighter one! I got to the "crazy" recipes!
lettohka ttt
Urrra, and I made it !!!! Olga is back !!!! Brought a tasty treat !!!!!!
Rada-dms
Quote: lettohka ttt
Urrra, and I made it !!!! Olga is back !!!! Brought a tasty treat !!!!!!
Well, how can you not come back if you are met SO !!

lettohka ttt
Olga! We missed you !!! We missed you!!!
Rada-dms
lettohka ttt, yes, I was not there for a couple of days!
vedmacck
Me and my family liked the dough with vegetable oil, boiled with boiling water. They said "strange" and got two biscuits at a time. I will definitely try it with wine. So the recipe is bookmarked !!!
And if it is already sour (often remains a little after a feast)?
Olga VB
Olenka,
To bookmarks!
Rada-dms
vedmacck, this dough is less fat, a little drier. Wine is possible, the main thing is that it does not disappear completely.
By the way, there are a lot of options and without wine at all this test, just on the water.
Here's an option on the water:
for 1 cake
- Flour - 200g
- Hot (tolerable) water - 100g
- Olive oil - 30 g
- Salt - 1 teaspoon (that's a lot of salt!)
Next time I want to do it on mineral. I wonder if I can collect it? Once I made bagels on mineral water, barely collected them in a lump, so they exfoliated.
Rada-dms
Quote: Olga VB

Olenka,
To bookmarks!
Try it, Italians bake, but we are worse! The main thing is a minimum of dough, a maximum of filling!
vedmacck
On a mini-rake or soda?
By the way, once this dough was also not collected (however, there are completely different proportions and baking powder is present). For myself, I decided that it is impossible to pour flour with boiling water. I mix oil and boiling water in a measuring glass and pour this hot mixture.
Rada-dms
Quote: vedmacck
For myself, I decided that it is impossible to pour flour with boiling water. I mix oil and boiling water in a measuring glass and pour this hot mixture.
I do the same! But I wrote it like in Italian recipes! The recipes say that the water should be hot, but bearable.
Rada-dms
Quote: vedmacck
On a mini-rake or soda?
On mineral water, and how does it differ from soda especially?
vedmacck
Mineral water with gas and without gas happens. And soda is mineral-free.
Rada-dms
Quote: vedmacck
Mineral water with gas and without gas happens. And soda is mineral-free.
Aaaaa .... Semyon Semyonitch !!!
Although, if without gas, then in terms of properties for the test, it is nothing from a simple
will be different!
vedmacck
I didn't see the obvious. Of course, it's just water and salt. With very low salt concentration
Rada-dms
Quote: vedmacck

I didn't see the obvious. Of course, it's just water and salt. With very low salt concentration
At night all cats are gray ... You are tired, apparently, like me
vedmacck
No, not because of fatigue. I am constantly stunned by the question of mineral water in recipes.
Rada-dms
vedmacck, I think that there is always an accent or specificity in the carbonated version.
posetitell
Olga! Cool recipe, I will definitely do it, I love such recipes - lean and tasty. Thank you !!!!
Galleon-6
Trishka
I am glad what an interesting recipe!
Thank you, took it in!
We had a recipe for lean pizza here, mine liked it, and then with wine, mmmmm, and even layered .... a must. We are pizza souls.
Alycha
Don't you need baking powder?
Kara
Both me and I are for light dough. Listen, great idea. I've never tried yeast-free pizza before. Thank you so much for the recipe!
Anise
Rada-dmswhat an interesting dough recipe!
I will subscribe to the topic in order to be aware of and not forget this wonderful recipe in the bookmarks! I will definitely try! There is white wine, I try to keep it in stock for risotto, so it will be for the dough.
Thank you, Olga!
Rada-dms
Quote: Alycha
Don't you need baking powder?
In none of the recipes for this dough have I met baking powder. If you add, there will be more flaking.
Rada-dms
Quote: Trishka
Here we had a recipe for lean pizza, mine liked it, and here it was with wine mmmmm, and even layered ..
Thanks for looking at the recipe!
Here the dough is less fat and less flaky, since there is no baking powder or soda. I want to try folding and rolling it several times, not cooling it, but right away. Lamination may increase. For me, the main thing is its calorie content and the ability to roll very thinly.
Rada-dms
Quote: Kara

Both me and I are for light dough. Listen, great idea. I've never tried yeast-free pizza before. Thank you so much for the recipe!
Irish, the dough is so crunchy, if yours like it, I'll be glad. But for me it is more for pies with a lot of fillings.
Alycha
Thank you
Rada-dms
Anise, thank you, Anechka, for your interest, try it once, maybe it will take root, as an unloading option.
Albina
Rada-dms, interesting dough And what can replace white wine if it is not in the household Because of 1 tbsp. l. you won't buy
Rada-dms
Albina, I myself thought that you can try to replace it with apple cider or grape vinegar, slightly diluting it. Well, this is, practically, stretching dough, just for olive. oil.
Anise
Rada-dms, Olya, I have a question here - at what temperature do you recommend baking this dough? And is it better on stone, like pizza, or just on a baking sheet?
Bijou
Quote: vedmacck
For myself, I decided that it is impossible to pour flour with boiling water.
Uh ... Why? Half my life on dumplings-dumplings I pour flour with boiling water.

Quote: vedmacck
I am constantly stunned by the question of mineral water in recipes.
Like "quench the soda with vinegar"?
Yes, I decided for myself a long time ago that people just do not hesitate to call this word soda without syrup.))
Rada-dms
Still, soda and mineral water are different things!
NataliARH
Olyamust definitely try the crazy dough! thanks for the recipe
Rada-dms
Anise, I baked twice in my surviving oven at 180, baked for quite a long time. But it also depends on the filling! Maybe, how can you beat a pizza with a temperature of under 220, then lower it? I can't advise yet based on my experience! And then I rolled it very thin ... thinner than the recommendations - 4 mm. Downstairs I had absolutely crispy, rolled cheese into the edges.
Anise
Olya, thanks for the answer!
Mikhaska
Olchik! Impressive dough! I will use the recipe without fail and without fail! And I also think that instead of wine, some kind of natural vinegar will be great.
Well, straight, I liked the recipe!
posetitell
Today I made this dough and baked it, so far without filling, because I thought that it should turn out to be a crunchy gnawing cake that I wanted. And it turned out, the husband sits in general, only soothes.
Rada-dms
posetitell, Nikka, thanks for the experiment!
I just didn't think of it, how to try to bake biscuits, such a great idea! Directly and embody, since at home all the cookies have evaporated somewhere!
Trishka
Rada-dms, I'm glad, I want to put your dough on pizza today, tell me, you can keep it in the refrigerator as much as possible, eh?
I wanted to replace it in a minute, and then cook for lunch ...
Rada-dms
Quote: Trishka

Rada-dms, I'm glad, I want to put your dough on pizza today, tell me, you can keep it in the refrigerator as much as possible, eh?
I wanted to replace it in a minute, and then cook for lunch ...
It seems to me that he will calmly lie in the bag for two days. You folded it, rolled it to make it more layered?
Trishka
And when to lay it out? before the refrigerator or after?
Rada-dms
Quote: Trishka

And when to lay it out? before the refrigerator or after?
Before the refrigerator once, you can repeat it again after 30 minutes of cooling, if you have time to do this. I advise you to roll the cheese into the edge.
Trishka
Aha, mustache understood!
Trishka
Rada-dms, I am glad, thank you for the gorgeous dough !!!
Thanks for the great recipe!

I made spinach pie, and the next day with tuna.

I didn't even have time to take a picture with tuna

Catch ...

Italian Lean Crazy Pastry (Pasta matta)

Italian Lean Crazy Pastry (Pasta matta)
Rada-dms
Trishka, Ksyushenka! Thank you very much for the photo report! So pleased !!! You did it deliciously! And also for the idea of ​​making this dough with tuna - a dietary option to match this dough! Live and learn!
Did the dough flake a little?
Trishka
You know it's very interesting ...
When I did it with spinach, I put the filling on the raw dough, and if it did layered, then the current was on the edge.
But when with tuna, I slightly baked it without filling, for about 10 minutes, and then laid out the filling, then it layered a little more, and the edges even rose, sorry I didn't have time to make a photo, the mustache "ate a hamster"!
But I liked the dough, I will cook very much!

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