Preparation

• Preheat oven to 500°. Put the salt and flour into the bowl of a standing mixer. Using the dough hook attachment, with the mixer set on medium speed, slowly add 3/4 cup cold water and mix until the dough pulls away from the sides of the mixing bowl and forms a ball. Continue to work the dough with the dough hook for another 5 minutes.
• Transfer the dough to a lightly floured surface, cut into 4 pieces, and flatten the pieces slightly. Roll the dough through a pasta machine, changing the settings on each pass and gradually rolling the dough thinner and thinner until it’s as thin as possible without breaking.
• Cut the rolled-out dough into smaller sheets; it will be easier to handle. Dock the dough by pricking it all over with either a fork or a pastry docker. Lay the sheets on nonstick cookie sheets and bake (in batches if necessary) until brown, about 5 minutes. Remove from oven, let cool, and serve with pride at the seder table.