Carta Di Musica with Herbs

Ingredients

• All-purpose flour, for work surface and dusting
• Fresh soft herbs and edible flowers
• 6 tablespoons olive oil, divided
• 2 teaspoons flaky sea salt (such as Maldon), divided
• 2 cups all-purpose flour (about 8 1/2 ounce), plus more for work surface and dusting
• 2 1/2 teaspoons kosher salt
• 2/3 cup water

Steps

1. Stir together flour and salt in a medium bowl. Add 2/3 cup water; stir until a shaggy dough forms. Knead dough in bowl until flour is fully incorporated. Turn dough out onto a floured work surface; knead until a smooth dough forms, about 4 minutes. Wrap dough in plastic wrap; let rest at room temperature for at least 1 hour or up to 8 hours or overnight.
2. Unwrap dough; turn out onto a lightly floured surface. Divide into four equal portions. Cover three dough portions loosely with plastic wrap, and set aside.
3. Set rollers of a pasta machine on number 1 (widest setting). Using a rolling pin, roll uncovered dough portion to about 1/4-inch thickness, ensuring dough is narrower than the width of the pasta roller (about 5 inches) of pasta machine. Dust dough generously with flour, and feed through pasta machine. Reduce width to setting number 2 (second-widest setting), and feed through again. Continue re-feeding dough through pasta machine, reducing the roller width 1 notch each time, until dough has passed through number 8 (narrowest setting), dusting dough with more flour between each feed through the machine as needed to prevent sticking. Lay rolled dough sheet flat on a well-floured surface. Trim and discard any tapering end pieces; cover dough sheet loosely with plastic wrap.
4. Repeat step 3 (three times) with remaining three dough portions.
5. 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.
6. 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.
7. 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.
8. Repeat steps 1 through 3 (three times) with remaining dough sheets, herbs, flowers, oil, and salt.