Crunchy Lingue di Suocera 

For our non-Italian speaking followers, the name “Lingue di Suocera” literally means “Mother-in-law’s tongues”. These dough sheets are long exactly like long-tongued mothers-in-law (ours are an exception of course 🙂 ) and they are thin, crunchy, and have an elongated and curved shape. If you need to send a subliminal message to your mother-in-law, this is the recipe for you! ;-))

Crunchy Lingue di Suocera 


Lingue di Suocera

20-25 pieces
Preparation Time: 30min
35 min
Baking Time: 5 min
Crunchy Lingue di suocera


  • 300g (~ 2 2/3 cup) all-purpose flour
  • 150g (~3/5 cup + 3 tsp) cold water
  • 1tsp salt
  • 80ml (2 tsp) EVO oil
  • 2 sprigs of rosemary

To brush the Lingue di Suocera:

  • 2 tsp Evo oil


  • Finely chop the rosemary.
  • In a mixer bowl, or in the KitchenAid bowl, place the flour, the cold water, the salt, the Evo oil, and the rosemary.
  • Knead until the dough is smooth.
  • Transfer the dough into a bowl. Cover with a cloth, or cling film, and let it rest at room temperature for 10 minutes.
  • Preheat the oven at 250°C.
  • On a well-floured counter, cut the dough into small pieces (30-40g each) – (see the picture below).
Crunchy Lingue di suocera - in the making
  • On a well-floured counter, with a rolling pin, roll each piece into a long and very thin Lingua di Suocera (about 1-2 mm thickness) – (see the picture below).
Crunchy Lingue di suocera - in the making
  • Place the Lingua di Suocera on a baking tray, and brush them with Evo oil.
  • Bake for about 5 minutes on the lower third of the oven. Don’t get distracted because it can get burnt.
  • Cool on a wire rack.
Crunchy Lingue di suocera

TIPS: Store the Lingue di Suocera on a tight container for 4-5 days.

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