Crispy crackers made with pasta matta are a simple and tasty snack you can easily prepare at home with just a few ingredients. Thanks to the thin sheet, they become light and very crunchy in the oven—perfect to serve as an appetizer, to accompany cheeses, or for a savory snack.
The base of this recipe is pasta matta, a very simple dough made with flour, water, oil and salt. After a short rest it becomes elastic and easy to roll out, allowing you to obtain a very thin sheet that in the oven turns into fragrant, crunchy crackers.
You can flavor the crackers in many different ways. In this version some were enriched with oregano, but you can also use rosemary, sesame seeds or other spices according to your taste.
The result is homemade crackers, golden and crunchy, ideal to enjoy at any time of the day.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: about 40 crackers
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the crispy crackers with pasta matta:
- 1 pasta matta (1 batch)
- to taste spices or aromatic herbs (we used oregano)
- to taste fine or coarse salt
- to taste extra virgin olive oil
Tools for the crispy crackers with pasta matta:
- 1 Bowl
- 1 Pastry board
- 1 Rolling pin
- 2 Baking sheets
- 1 Knife
Steps for preparing and baking the crispy crackers with pasta matta:
First, prepare the pasta matta following the basic recipe. Once the dough is ready, let it rest for about 30 minutes covered so it becomes more elastic and easier to roll out.
After the resting time, divide the dough into four equal parts and shape small balls. Roll out each ball on a lightly floured surface with a rolling pin until you obtain a very thin sheet, about 0.04–0.08 in thick (1–2 mm).Transfer the sheet to a baking sheet lined with parchment paper and lightly brush the surface with a drizzle of extra virgin olive oil.
Season to taste with a pinch of salt and, if you like, with oregano or other aromatic herbs.
Using a pizza cutter or a knife, cut the sheet into small squares or rectangles and lightly prick the surface with a fork or a toothpick to prevent it from puffing up during baking.Bake in a convection oven at 338°F for about 8–10 minutes, until the crackers are golden and crispy.
Remove them from the oven and let them cool completely before serving, because they will become even crunchier as they cool.
This recipe yields about 40 crackers.
Tips:
Difference between pasta matta and pâte brisée
Pasta matta and pâte brisée are two doughs widely used to prepare savory pies and crispy bases, but they have some important differences.
Pasta matta is a very simple dough made with flour, water, oil and salt. It does not contain butter or yeast and is therefore lighter and quicker to prepare. After a short rest it becomes elastic and can be easily rolled out to obtain thin sheets perfect for focaccias, strudels, savory pies and crackers.
Pâte brisée, on the other hand, is made with flour, butter, water and salt. The presence of butter makes the dough more crumbly and rich, but also a bit heavier. It is widely used for quiches and savory tarts because it becomes particularly fragrant when baked.
In short, pasta matta is lighter and simpler, while pâte brisée is richer and more crumbly thanks to the butter.
FAQ (Questions and Answers)
Can I flavor the crackers with other spices?
Yes, you can use different aromatic herbs and spices such as rosemary, sesame seeds, paprika or black pepper to give the crackers a different flavor.
How thin should the crackers be?
To obtain crispy crackers it is important to roll the pasta matta very thin, about 0.04–0.08 in thick (1–2 mm).
How long do the crackers need to bake?
The crackers generally bake in a convection oven at 338°F for about 8–10 minutes, until they become golden and crispy.
How to store homemade crackers?
Once cooled, you can store them in an airtight container for a few days to keep them crunchy.
