Pasta Matta or Pasta Morta

Tired of always using the classic puff pastry, bread dough or shortcrust pastry for your savory or sweet cakes? Let's try to change taste and consistency: crazy pasta is the right solution! Find out how it is prepared by consulting the recipe (and you will find out why it is also called dead pasta!).

Video of the Recipe

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Identity Card of the Recipe

• 253 KCal Calories per serving

• Ingrediants

  For 450 g of pasta

  • 350 g of white flour type 00
  • About 180 ml of water
  • 8 g of salt
  • 10 ml of vinegar or dry white wine
  • 3 tablespoons of extra virgin olive oil

  Materials Needed

  • Sieve
  • Bowl
  • Transparent film
  • Rolling pin
  • Scale weighs food

  Preparation

  1. Sift the white flour and collect it in a bowl.

  Did you know that
  SIEVING THE FLOUR is an important precaution to aerate it, or to oxygenate it: by incorporating the air inside, the dough will be lighter and softer because the greater amount of air trapped in the flour will allow better absorption of water, consequently the gluten it will form more smoothly. Furthermore, this simple procedure will allow us to obtain a lump-free dough.
  The presence of VINEGAR OR WINE favors the reduction of the total pH: this device facilitates the development of gluten and the pasta will spread more easily because it will be more elastic.
  Crazy dough also takes the name of "PASTA DEAD" due to the absence of yeast: this pastry, in fact, does not swell during cooking!

  2. Dissolve the salt in a little warm water: this is useful to prevent the pasta from having white spots on the surface.
  3. In the center of the flour, pour the extra virgin olive oil, the wine (or vinegar), the salt with the water and mix the ingredients by gradually adding the remaining water.
  4. Once you have the right consistency, wrap the dough in cling film and let it rest for at least half an hour.
  5. At the end, roll out the dough with a rolling pin: it is advisable to roll out the dough to a very thin, almost transparent thickness. The crazy or dead pasta is perfect for making crispy savory pies or sweet strudel.
  6. Once rolled out, the pasta can be filled as desired: for cooking, we recommend 180 ° C (ventilated) for 20-30 minutes, depending on the type of preparation.

  Alice's comment - PersonalCooker

  The crazy dough can be kept in the fridge for 2-3 days or, for longer storage, you can wrap it on cling film and let it rest in the freezer. For an aromatic variant, add some aromas of your choice (eg chives, rosemary, oregano) or enrich with chopped olives and you will feel what a taste!

  Nutritional values ​​and Health Comment on the recipe

  Pasta Matta or Pasta Morta is a preparation that is part of the basic doughs.
  It has a high energy intake and calories are mainly provided by carbohydrates, followed by proteins and finally by lipids.
  Carbohydrates are mainly complex, peptides of medium biological value and monounsaturated fatty acids.
  Cholesterol is absent and fibers are relevant.
  Pasta Matta or Pasta Morta is a food that lends itself to most diets, although it is advisable to reduce the average portion and the frequency of consumption in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia.
  It does not contain lactose and can be consumed by those intolerant to milk sugar, but by providing gluten it is inadequate to the diet for celiacs.
  It is accepted by vegetarian and vegan philosophies.
  The average portion varies according to the recipe in which it is to be used.