Little distinction is made, traditionally, in the south of France between noodle dough and pastry dough. For many a housewife, a pound, more or less, of flour, an egg, and a dribble of olive oil brought to the desired consistency with tepid water serves indifferently for the fabrication of noodles, ravioli, pies, tarts, and deep-fried, stuffed little fantasies. As such, it is neither very interesting as pasta nor as pastry. With a bit more olive oil, the pastry acquires personality and, for many, will be quite a new experience. It is best to prepare a relatively soft dough—it will absorb the necessary supplement of flour in being rolled out.
Add all the ingredients except the last to the flour in the mixing bowl, mix, first with a fork, then knead rapidly with your knuckles until consistent. Form into a ball, cover with a towel, and leave to rest for at least an hour before rolling out on a well-floured board or marble. Whatever the preparation, brush (in Provence, one smears with one’s fingers) the surface with olive oil before baking the dough.
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.