►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
►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.