1️⃣ 500 g re-milled durum wheat semolina 🌾
2️⃣ 10 g fresh brewer’s yeast 🍞
3️⃣ 300 ml lukewarm water 💧
4️⃣ 10 g salt 🧂
5️⃣ Extra flour for dusting 🍽️
Music Paper Bread (IT: Pane Carasau), also known as “music paper bread” due to its incredible thinness and crispness that recalls the rustle of paper, is one of Sardinia’s culinary treasures and among the oldest, most fascinating breads of Italian tradition. Its preparation requires patience, skill, and specific baking tools that make the process both authentic and rewarding.
This bread is not just food it is a symbol of Sardinia’s pastoral culture, created to last for long periods during shepherds’ seasonal transhumance. With its delicate flavor, crunchy texture, and remarkable versatility, Pane Carasau is perfect to enjoy in countless ways: as a base for traditional dishes like pane frattau or simply paired with cured meats, cheeses, and local wines.
Today, thanks to its charm and history, Pane Carasau is recognized worldwide as one of the most authentic expressions of Italian bread-making.
Wooden pastry board → essential for kneading and rolling the dough
Large mixing bowl → to combine ingredients
Long rolling pin → to achieve paper-thin sheets
Knife or pasta wheel → for trimming edges
Baking stone or cast iron pan → to replicate wood-fired oven conditions
Very hot oven (250 °C / 480 °F) → crucial for the signature puffing effect
Step by step instructions
1️⃣ Prepare the dough
Dissolve the yeast in a little lukewarm water 🍶. In a large bowl, mix the semolina and salt together, then gradually pour in the water 💧. Work the ingredients until the dough becomes soft and elastic, but not sticky. Transfer it onto the pastry board and knead vigorously with your hands for about 10 minutes 💪. This effort is what gives the carasau its perfect texture.
2️⃣ First rise
Once the dough is ready, cover it with a damp cloth ⏳🕯️ and let it rest in a warm place for at least two hours, until it doubles in size. Watching the dough rise slowly is part of the magic of traditional Sardinian bread-making.
3️⃣ Shape the rounds
When the dough has risen, divide it into small pieces of about 100 g each ⚖️. Using a long rolling pin, flatten every piece into extremely thin disks—so thin they should almost look transparent 🍽️✨. This step requires patience, but it’s the secret to achieving the famous crispness of Pane Carasau.
4️⃣ First bake
Now it’s time for the first bake 🔥. Place the disks on a very hot baking stone or tray preheated to 250 °C. After just a few seconds, you’ll see them puff up dramatically like little balloons 🎈—a magical moment in the process. Once fully inflated, remove them immediately from the oven.
5️⃣ Split the layers
While they’re still warm, carefully split each puffed disk into two thin layers using a sharp knife 🔪📜. This is a delicate step and takes practice, but it’s essential for the authentic “carta da musica” effect.
6️⃣ Second bake (carasatura)
Finally, place the separated sheets back into the oven for a second, shorter bake. Just a few minutes per side are enough to make them turn golden, dry, and wonderfully crispy 🍯✨. At this point, your Pane Carasau is ready to be enjoyed!
Try pane frattau: soften Pane Carasau in hot broth, layer with tomato sauce, pecorino cheese, and finish with a poached egg.
Perfect with Sardinian cheeses like pecorino or smoked ricotta (ricotta mustia).
Wine pairing: Cannonau di Sardegna DOC complements the rustic, earthy flavors beautifully.
Pane Carasau keeps exceptionally well. Store it in an airtight container or sealed bags, and it will last up to 1 month, maintaining its crunch as long as it stays dry.
The origins of Pane Carasau trace back to the Nuragic era, around 3000 years ago. It was designed to last: shepherds, often away from home for months, needed a lightweight, portable, and long-lasting bread.
The name carasau comes from the Sardinian verb carasare, meaning “to toast.” This bread is baked twice: the first time to form the characteristic puffed “pockets,” and the second time to make them crisp and dry. From this process comes its poetic nickname, “music paper bread,” since the thin, brittle sheets create a rustling sound similar to paper when handled.
Today Pane Carasau is a protected traditional Sardinian product and one of the most famous Italian breads abroad, celebrated for its lightness and timeless appeal.
Foto Music Paper Bread By Mattes (Own work) CC BY-SA 3.0
, via Wikimedia Commons
Foto Capo Testa, Santa Teresa di Gallura, Sardinia, Italy di Massimo Virgilio su Unsplash
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