-
1
Combine the yeast, sugar, all-purpose flour, and salt in a food processor; pulse once or twice.
-
2
Add the oil and lard if youre using it and, again, pulse a couple of times.
-
3
With the machine running, add 1 cup warm water through the feed tube.
-
4
Continue to add water, a tablespoon at a time, until the mixture forms a ball.
-
5
It should be a little shaggy and quite sticky.
-
6
Put a little oil in a bowl and transfer the dough ball to it, turning to coat well.
-
7
Cover with plastic wrap and let it rise in a warm place for 1 hour.
-
8
Reshape the ball, put it back in the bowl, cover again, and let rise in the refrigerator for several hours or, preferably, overnight.
-
9
Preheat the oven to 400F.
-
10
Lightly grease 2 baking sheets with olive oil and sprinkle very lightly with semolina flour.
-
11
Cut the dough into 3 pieces.
-
12
On a well-floured surface, roll the first out as thin as possible into a large rectangle, about a foot long.
-
13
Use a sharp knife to cut the dough into roughly 1/4-inch-thick strips (slightly smaller is better than slightly bigger).
-
14
You can also use a pasta machine: Roll out the dough to 1/4-inch thickness by hand.
-
15
Put it through the machine at the largest setting, then cut it using the fettuccine setting and cut the strips into 1-foot lengths.
-
16
Transfer the strips to the baking sheets, about 1/2 inch apart, and brush with olive oil.
-
17
Bake until crisp and golden, 10 to 20 minutes, then cool completely on wire racks.
-
18
Serve immediately or store in an airtight container for up to 1 week.
-
19
Add 2 tablespoons chopped fresh rosemary, thyme, sage, or a combination to the dough mixture along with the olive oil.
