Preparation info

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By Ben Shewry

Published 2012

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  • 230 g ( oz) plain (all-purpose) flour, sifted
  • 20 g (¾ oz) rye flour
  • 3 g (1/10 oz) caster (superfine) sugar
  • 5 g ( oz) table salt
  • 40 g ( oz) unsalted butter, at 4°C (39°F), diced
  • 160 ml ( fl oz) milk


Place the flours, sugar and salt in a food processor and process for 10 seconds. Add the butter and pulse until combined with the flour. Add the milk and pulse for 5 seconds. Turn the dough out onto a floured bench and knead until the dough comes together and is smooth. Cover and rest in the refrigerator for 2 hours.

Preheat the oven to 180°C (350°F/Gas 4).

Divide the dough into 3 pieces and roll each piece through a pasta machine into thin sheets, beginning at the widest setting, then gradually working your way down to the thinnest setting. Place on a baking tray lined with baking paper and bake for 10 minutes or until crisp and golden. Remove from the oven and transfer to a wire rack to cool. Using a sharp serrated knife, break into shards, about 10 cm x 5 cm (4 x 2 inches). Store in an airtight container until needed.