Homemade Farro Crackers
Add a special treat to your holiday parties by making your own homemade farro crackers. These crunchy unleavened crackers are made with einkorn, the oldest grain in the world, called farro piccolo or farro monococco. Cultivated in Tuscany and other parts of Italy, this prized grain is a great source of fiber, protein and iron. No wonder it was a popular grain consumed by the ancient Romans. Added to this delicious cracker base are dried dill and chia seeds, although any herb or seed can be used. Eat alone, serve with cheese, prosciutto or your favorite holiday dip. Buon appetito!
Serves: 6-8
Preheat the oven to 450°F. Line two baking sheets with parchment paper.
To the bowl of a stand mixer equipped with the hook attachment add the flour, dried dill, black pepper, chia seeds and salt . Mix on speed 2 for 10 seconds.
Add the extra virgin olive oil and cold water. Mix on speed 2 until the ingredients come together in a smooth ball.
Attach the pasta roller to the stand mixer. Divide the dough into 4 pieces, press them into flat rectangles and lightly flour each side. Pass one of the pieces through the machine on speed 1 on 0. Fold the ends towards each other and pass it through again. Continue to pass the dough through, reducing the thickness from 0 to 3 for thick crackers or 4 for thin crackers. Repeat for the rest of the dough.
Lay each cracker sheet on the baking sheet. Sprinkle the top with a few pinches of coarse salt.
Bake for 5 minutes checking periodically that it’s not browning too much. Flip each cracker sheet over and continue to bake another 4-5 minutes. Take the cracker sheets out of the oven, let cool then break them into pieces. Serve with cheese, prosciutto or your favorite dips and spreads. Buon appetito!
