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There are recipes that will accompany a life. Today is one of them. It 's a mix of flour, oil, water and salt that I use as a base for both savory pies for the strudel and other sweet. But yesterday, I added a new ingredient, a pinch of baking soda and I really liked the result. The dough gets soft, gets up and gives a little bit, the bite, a softness that surprised me. I mixed a double dose I used to prepare a quiche with broccoli ie a sweet apple .

dough for the pasta (double dose)

250 g of flour (I used a low-profile, but also the white is fine) 6 tablespoons extra virgin olive oil


a pinch of salt 1 / 2 teaspoon baking soda
lukewarm water

Making the fountain with the flour, salt and baking soda mixed together well. Versare nel centro l'olio e poi farlo assorbire con la punta delle dita a tutta la farina (sbaglio o si dice 'sabbiare la farina'???). Rifare il buco centrale, versare un goccio di acqua impastando all'inizio con l'aiuto di una forchetta. Aggiungere l'acqua molto gradualmente quel tanto che serve per impastare con le mani. Lavorare per qualche minuto la pasta. La consistenza finale deve essere morbida come il famoso 'lobo d'orecchio'! Ricoprire con la pellicola trasparente e lasciare riposare in frigorifero per 30-60 minuti.

Per la torta salata ho condito 1/2 Kg circa di broccoletti puliti e cotti al vapore con un bel giro d'olio, un pugno di olive di Gaeta snocciolate, 3-4 anchovies in oil, a clove of garlic cut in half and soul, and private rooms. I spread half the dough and I covered a tart pan lightly oiled. I poured over the filling and I baked for 30 minutes at 190 ° -200 °.

For I sweet apples, peeled and chopped 2 small apples are not too thin and I seasoned with a pinch of cinnamon, 1 / 2 lemon zest and 1 / 2 tbsp corn malt. I have spread the other half of the dough receiving a square 20 cm x 20 cm I getting cut 4 squares of 10 cm per side. At the center of each square I spread 1 teaspoon of compost Apricot without sugar and pour 1 tablespoon of apples. I closed each square of dough by bringing together the 4 corners to center and press firmly to attach the dough (in the case moisten the corners: the dough will stick better). I fixed the 4 stuffed inside a square cake tin (covered with parchment paper) all beautiful tight next to each other in single file. During cooking you are stuck and it came out a very nice Dolcino also be seen. To cook it took 30 minutes at 190 ° -200 °.