• 1 kg of white flour
  • 400gr of extravirgin olive oil
  • 200 gr of dry white wine
  • 1/ 2 tablespoon of salt, boiling water

Put the flour on the table like a crown. In the middle, put the oil and work it with flour.

Make again a crown and pour the boiling wine in the middle.

Dissolve the salt in 50 cl of boiling water and add it to the mixture.

Work altogether using boiling water: (if you need it) to make the mixture neither too hard nor too soft.

Go on according to what you want to prepare: Cartellate, Pastatelle, Tarallucci with icing (Eyes of Saint Lucy)…

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