Sunday, July 27, 2008

Italian flatbread

The difficulty I have run into making the sort of Italian flatbread Italian restauants serve before the meal is that I never seem to roll it out thin enough. Solution: roll the dough out in the pasta maker - the dough comes hot from the oven thin and crispy and just plain delightful. A little flatbread, a little olive oil, a little salt - ahhhh!

No comments: