Originally posted December 03, 2011

basic crackers

basic crackers by joanie

These crackers are a great. They taste kind of like thin saltines. Because the batch makes a million crackers, I played around by making salted ones, some topped with toasted quinoa, others with fresh parsley kneaded in, another with fresh sage, yet another with finely grated parmesan on top. I was digging the ones with chopped shallots, but be sure to sprinkle those things on top rather than try to mix them in. Otherwise, your pasta machine will be mad!

Ingredients

  • 1 1/2 cups semolina flour
  • 1 1/2 cups whole wheat flour
  • 2 tsp kosher salt
  • 1 cup water
  • 1/3 cup extra virgin olive oil
a lot of crackers

Directions

In a standing mixer fitted with a dough hook, combine both flours and salt. With the machine running, add the water. Then add the olive oil and let the machine knead the dough on speed 2 for about 5 minutes. Feel the dough. If it seems dry, add another teaspoon of olive oil and continue kneading.

Remove dough from mixer and shape into a log. Cut into 24 pieces, and roll each into a ball. Cover with a moist tea towel and let rest for 1 hour.

Preheat oven to 450ยบ.

Take each ball and run it through the pasta machine, starting at 1 and ending at 5. Top with anything you see fit, and cut into pieces if you so desire. Lay dough on a parchment-lined cookie sheet or oven-proof wire rack set in a pan. Prick all over with a fork to prevent the cracker from ballooning.

Bake in batches for about 4 minutes depending on shape and topping. (Be sure to let them get some good color or they won't be crispy.)

Remove and let cool before serving.

1 1/2 hours

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Adapted from

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