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Salatini fast




Iodized salt

to taste


to taste

Sweet paprika

to taste


to taste

Natural sea salt

3 oz

Corn oil

50 oz

Spelled flour

150 oz

starters from Italy

Salatini fast

Salatini fast

vegan with gluten high in phosphorus with good fats

ready in

1 hour


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Salatini fast

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.

Salatini fast step 1

step 1

Mix the flour with salt and oil. Add little water to knead and get a compact, but soft dough.

Salatini fast step 2

step 2

If you have time to make a ball, wrap it in the film and let it rest in the fridge for half an hour.

Salatini fast step 3

step 3

Otherwise, roll the dough with the roller shutter leaving a thickness of about 2-3 mm

Salatini fast step 4

step 4

Spread the pasta on paper oven so the salads will be ready to be baked.

Salatini fast step 5

step 5

Salt room with salt or brushing with soy sauce or salt

Salatini fast step 6

step 6

Add the aromas you like. I have added oregano and paprika, but you can use curry, turmeric, finely chopped aromas, poppy seeds, etc.

Salatini fast step 7

step 7

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.

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