Perfect for any kind of dipping!
Arbequina García de la Cruz Organic Extra Virgin Olive Oil recommended
-120g of flour
-100g of corn flour
-2 tablespoons García de la Cruz Organic Extra Virgin Olive Oil
-1 teaspoon of paprika
-1 teaspoon salt
-1 teaspoon of black pepper.
-Mix the two types of flour. Add half a teaspoon of salt and 90ml of water mixed with the 2 tablespoons of García de la Cruz Organic Extra Virgin Olive Oil. Mix all ingredients together until you get a smooth, non-sticky dough ball.
-Spread the dough out on a lightly floured countertop.
-Cut the dough in triangles and place them on a baking sheet lined with parchment paper.
-Mix the paprika, pepper and the remaining half teaspoon of salt and season this mixture over the pasta triangles.
-Bake for 12 minutes at 180º Celsius.