Pasta matta, an easy recipe without yeast, is a simple and versatile dough made with few ingredients: flour, water, oil and salt. It contains no yeast and is therefore perfect when you want to quickly make savory pies, thin focaccias, strudel or homemade crackers.
This recipe is ideal when you need a light and quick base. After a short rest the dough becomes elastic and easy to roll out, allowing you to obtain thin and crispy sheets.
Pasta matta is widely used in traditional cooking for rustic preparations and can be used both for savory recipes and for simple sweets. With the same dough you can make stuffed focaccias, savory pies, strudel or crunchy oven-baked crackers.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: about 10.6 oz (300 g) of dough
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for pasta matta (easy recipe without yeast):
- 1 2/3 cups all-purpose flour (Type 00)
- 3.4 fl oz still water
- 1.5 tbsp extra virgin olive oil
- 1 pinch fine salt
Tools for pasta matta (easy recipe without yeast):
- 1 Bowl
- 1 Pastry board
- 1 Rolling pin
Steps to prepare pasta matta (easy recipe without yeast):
To prepare pasta matta, start by pouring the flour into a large bowl. Add the salt and mix lightly.
Add the extra virgin olive oil and begin pouring the water little by little, stirring first with a fork until the dough starts to come together.Then transfer the dough to a lightly floured work surface and work it with your hands for a few minutes. Knead until you obtain a soft, smooth and elastic ball.
When the dough is ready, shape it into a ball and let it rest for about 30 minutes covered with an inverted bowl or plastic wrap.After resting, pasta matta will be more elastic and easier to roll out. At this point you can use it to prepare focaccias, savory pies, strudel or crunchy homemade crackers.
Curiosities
Why is it called pasta matta?
The name pasta matta comes from its simple and “irregular” nature. Unlike richer and more structured doughs, such as puff pastry or shortcrust pastry, this dough is made from very humble ingredients and contains no yeast.
Because of its simplicity it was considered a “crazy” dough, meaning different from more elaborate traditional preparations. Despite the curious name, pasta matta has over time become a much-appreciated base in cooking for its versatility and for the ease with which it allows you to prepare focaccias, savory pies and homemade strudel.
FAQ (Questions and Answers)
What is pasta matta?
Pasta matta is a simple, yeast-free dough made with flour, water, oil and salt. It is very versatile and is used for thin focaccias, savory pies, strudel and homemade crackers.
How long should pasta matta rest?
Pasta matta should rest for about 30 minutes at room temperature. This step makes the dough more elastic and much easier to roll out.
Should pasta matta rest in the fridge or at room temperature?
Pasta matta normally rests at room temperature, covered with plastic wrap or an inverted bowl. Refrigeration is only necessary if you want to store it for several hours.
How long should pasta matta be baked?
Baking time depends on the recipe you want to prepare. In general:
savoury pies or thin focaccias: about 18–25 minutes at 356°F
crackers or thin sheets: about 8–12 minutes at 338–356°F
The surface should be lightly golden and crispy.
