Ingredients

makes about a pound of dough, for 1 erbazzone

　　2 cups all-purpose flour, plus more for working

　　1 teaspoon kosher salt

　　1/2 cup extra-virgin olive oil

　　

RECOMMENDED EQUIPMENT

A food processor

　　

Step 1

Put the 2 cups flour and the salt in the food processor fitted with the metal blade. Pulse a few seconds to aerate. Mix the oil with 1/3 cup cold water in a spouted measuring cup. With the processor running, pour the liquid through the feed tube and process about 30 seconds, until a soft dough forms and gathers on the blade. If the dough is not gathering on the blade, it is probably too dry. Add more water, in small amounts, until you have a smooth, very soft dough.

　　

Step 2

Turn the dough out onto a lightly floured surface, and knead by hand for a minute, until it’s smooth and soft. Pat into a rectangle, and wrap in plastic wrap. Let rest at room temperature for 1/2 hour. (The dough can be refrigerated for up to a day, or frozen for a month or more. Defrost in the refrigerator, and return to room temperature before rolling.)

　　Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2009 Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Published by Knopf Doubleday Publishing Group. All Rights Reserved.Lidia Mattichio Bastianich is the author of four previous books, three of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, New York.Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. She lives with her husband and children on Long Island.