INGREDIENTS:

60g            Semolina

60g            Cornmeal

200g          Flour

130ml         Milk

DIRECTIONS:

Mix the dry ingredients together. Add the liquid until all incorporated. Cryovac or wrap, and allow to rest for one hour.  Using a pasta machine, roll the dough to the second thinnest setting. Cut to desired shape, brush with olive oil and sea salt, and bake at 140-160˚C or 300-325˚F until golden brown.