BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CRACKER from pasta dough

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Just for fun we made crackers by baking extra house-made lasagna sheets. This recipe is intended to be made for the semolina cracker.

Ingredients:

  • 1 1/2 cups semolina flour
  • 1/4 teaspoon salt
  • 1-2 Tablespoons finely grated parmesan cheese
  • 1 teaspoon dill weed, dry
  • 1/2 teaspoon garlic powder

Method:

Place flour, salt, dill weed, and garlic powder in bowl. Add 1 tablespoon parmesan cheese. Add the water a little at a time until it holds together. (don’t add it all unless it needs it). Knead the dough on a lightly floured board until it becomes very elastic. Test for doneness by cutting into center and comparing it to the exterior–both should be very smooth, or like fine sand paper.

Cut into 4 pieces. Let rest 20-30 minutes on board. When ready roll with rolling pin or pasta machine until very thin. Cut into 8″x8″ squares and place onto cookie sheet. Continue until all dough is done.

To bake: Brush tops lightly with EVOO. Sprinkle last tablespoon of cheese on top, if desired. Place into preheated 350 °F oven for 10-12 minutes. Cool. Break into shards of crispy crackers.

Alternatively: Roll dough as thinly as possible. Cut into squares using a dough cutter for pasta. Place them onto cookie sheet and bake as above.

 






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