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 Mix half a pound of flour of the very best quality with a piece of butter as big as a walnut, some warm, but not hot water, enough salt and a teaspoonful of good brandy. When the paste is formed knead it well for about half an hour, first with the hands, then throwing it repeatedly with force against the bread board. Make a cake of a rectangular form, wrap it in cloth and let it rest for a while. Meanwhile work with the hand ½ lb. of butter that has been kept previously on ice or, better, in a bowl of ice-water, until it becomes smooth and flexible, then make of it a little cake like that of the paste and throw it in a bowl of cold water. When the dough has rested take the butter from the water, wipe it with a cloth and dip it in flour.

Roll the paste only as long as it is necessary to enclose within the cake of butter. This is placed in the middle and the edges of the sheet of paste are drawn over it, closing well with fingers moistened in a little water so that no air remains inside. Then begin to flatten, first with the hands, then with the rolling pin, making the sheet as thin as possible, but taking care that the butter does not come out. If this happens throw at once a little flour where the butter appears and always have the marble slab (or bread board) and the rolling pin sprinkled with flour. Fold it over, making three even layers of paste, and again roll the folded strip, repeating the operation