Cecina at Pizzaiola
starters from Italy
translated by Italian with
You can use these salads to accompany an aperitif, but also as a salty snack. You can also accompany them to a salsa made by mixing tahin and puree of umeboshi or miso.
Mix the flour with salt and oil. Add little water to knead and get a compact, but soft dough.
If you have time to make a ball, wrap it in the film and let it rest in the fridge for half an hour.
Otherwise, roll the dough with the roller shutter leaving a thickness of about 2-3 mm
Spread the pasta on paper oven so the salads will be ready to be baked.
Salt room with salt or brushing with soy sauce or salt
Add the aromas you like. I have added oregano and paprika, but you can use curry, turmeric, finely chopped aromas, poppy seeds, etc.
Cut the pasta with a pizza wheel or a knife, giving the shape you like to the salads. Move the baking sheet over the salads on a baking tray and turn it on 180 ° for about 10 minutes.