Carta Di Musica with Herbs

All-purpose flour, for work surface and dusting

• 4 Homemade Dough Sheets, divided

Fresh soft herbs and edible flowers

• 6 tablespoons olive oil, divided
• 2 teaspoons flaky sea salt (such as Maldon), divided

1. Preheat oven to 400°F. Place one dough sheet on a well-floured surface with one long side facing you. Brush right half of dough sheet lightly with water; arrange herbs and flowers as desired on top in a single layer. Fold the dry dough half over the herbed dough half, encasing the herbs and flowers; press gently to adhere. Flour dough generously, and cut in half crosswise.
2. Set rollers of pasta machine to setting number 4. Working with one filled dough piece at a time, feed dough through pasta machine. Continue re-feeding dough through pasta machine, reducing the roller width 1 notch each time, until dough has passed through number 6 (third narrowest setting), flouring dough between feedings as needed to prevent sticking. Trim edges to straighten; cut in half crosswise into two sheets (about 12 inches long). Transfer dough sheets in a single layer to a baking sheet lined with parchment paper. Repeat process with the second filled dough piece.
3. Brush the four rolled dough sheets lightly with 1 1/2 tablespoons oil; sprinkle evenly with 1/2 teaspoon salt. Place baking sheets on center rack of preheated oven, and bake until crackers are light golden brown, 5 to 9 minutes, rotating baking sheets (turning from front to back) after 4 minutes. (Watch closely; these quickly go from pale to very dark.) Carefully transfer crackers to a wire rack. Let cool 10 minutes.
4. Repeat steps 1 through 3 (three times) with remaining dough sheets, herbs, flowers, oil, and salt.
5. Originally appeared: June 2019