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Volpi’s Carta di Musica Flatbread

Carta di Musica Flatbread



  • 2 cups all-purpose flour plus more for rolling (spooned then leveled)
  • 1 cup fine semolina flour
  • 1 teaspoon kosher salt
  • 1 cup lukewarm water


  • Sesame seeds
  • Fennel pollen
  • Caraway seeds
  • Sea salt
  • Freshly ground black pepper
  • Special Equipment
  • Pasta roller or rolling pin


  • ►Preheat the oven to 400 degrees. Line baking sheets with silicone mats or parchment paper.
  • ►Whisk the flour, semolina and salt in a large bowl. Gradually pour in the water and stir with a
  • spoon or your hands until it forms a dough. Knead against the side of the bowl until the dough
  • picks up all the stray bits and comes together in a smooth, dry ball. Add more flour if the dough
  • is sticky, or add a few drops of water if it’s dry. Cut into about 14 (1½-ounce) balls. Cover with
  • plastic wrap.
  • ►Working with one ball at a time, pat each ball into a disc, dust lightly with flour and run through
  • the widest opening on the pasta roller. Fold in half, then run through the same opening again.
  • Turn the dial to the next narrower setting and pass the dough through the rollers. Continue in
  • this way to stretch and thin the dough, turning the dial one setting at time until the dough has
  • passed through the narrowest setting. It should be thin enough to see through. If the strips get
  • too long to handle, cut in half and continue. Use just enough flour to keep the dough from
  • sticking to the rollers. They can get up to 3 feet long. (Alternatively, you can roll each one out with a rolling pin, getting them as thin as possible.
  • You’re still aiming for see-through.)
  • ►If necessary, cut the dough so it fits on your baking sheets. Sprinkle with desired toppings and
  • use your fingers or the flat bottom of a metal measuring cup to gently press them into the
  • dough. Repeat rolling and topping you have enough to fill 1 or 2 baking sheets.
  • ►Bake until the pieces curl, crisp and brown, 6 to 8 minutes. Watch carefully, they’re delicate little
  • things that can go from brown to burned in a heartbeat. Repeat with remaining dough.
  • ►Serve whole as part of a salume platter with Volpi® Prosciutto, Salame, Coppa and Bresaola.
Sponsored by Volpi Foods

Volpi Foods

Volpi Foods is a specialty foods producer of fine charcuterie based in America’s heartland. Volpi focuses exclusively on slow aged dry-cured meats, allowing nature to perfect each flavor in the decades-old family recipes. There are no shortcuts or artificial processes.

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