Matta Pasta Rolls

Matta pasta rolls can be a creative and tasty dish. Matta pasta, also known as “oil pasta” or “strudel pasta”, is a simple, elastic and unleavened dough. Here’s how you can make rolls with this type of pasta.

Ingredients

• 300 g flour
• 120 ml warm water
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt
• Filling of choice (sautéed vegetables, meat, cheese, etc.)

Preparation

1. In a large bowl, combine the flour with the salt. Add the oil and warm water a little at a time, starting to knead with your hands or a fork until a ball begins to form.

2. Transfer the dough to a lightly floured surface and work it for about 10 minutes, until smooth and elastic. If necessary, add a little flour to prevent sticking.

3. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This will give the dough time to relax, making it easier to roll out.

4. Divide the rested dough into smaller portions, then roll each portion into thin rectangles on a lightly floured surface.

5. Prepare your filling and place it near one end of the dough rectangle, leaving a free border all around.

6. Roll the dough around the filling, folding the sides to seal the rolls and prevent the filling from leaking during cooking.

7. Heat a pan with a drizzle of oil and, when hot, place the rolls in it. Cook until golden on all sides.

8. Serve the rolls hot, perhaps with a sprinkle of grated cheese or a simple tomato sauce to accompany.

Trivia

Matta pasta is a very versatile dough and can also be used to make desserts, such as apple strudel, or other savory recipes like quiches or certain types of focaccia. In addition, you can add an all-Italian touch to your roll variations with fillings such as prosciutto and cheese, spinach and ricotta, or a julienne of seasonal vegetables.