INGREDIENTS

INSTRUCTIONS

In a food processor, place 1 stick of butter, 1 teaspoon salt, and 2 1/2
cups flour and blend until texture of breadcrumbs.  Slowly add ice water
until dough comes together.  Remove and form into a ball, then flatten it
into a 8 by 10-inch rectangle and place in refrigerator. This is called the
pasta mixture.
In a food processor, place 3 remaining sticks of butter and 1 cup four
until blended and scrape out on to a board.  Working quickly, form this
mixture in a 4-inch square and place in refrigerator. This is called the
burro mixture.
After 1/2 hour, when the two mixtures are similar in texture, place pasta
mixture on a well-floured clean marble surface.  Place burro mixture in
center and fold the pasta mixture over it, like wrapping a gift. Flatten
with a rolling pin and roll out to a 8 by 16-inch rectangle, flouring
regularly.  If butter comes to surface, flour the spot heavily and continue
working.  Fold bottom third up and top third down to form a small package
and turn one quarter clockwise. Pat dough with rolling pin to adhere and
roll out to large 8-inch by 16-inch rectangle again. Repeat folding process
and refrigerate 30 minutes, covered in a moist cloth. Remove and repeat the
rolling-and-folding process 3 times.  Allow 30 minutes refrigeration
between each maneuver.  The dough is now ready and will keep in the
refrigerator 10 days, wrapped tightly in plastic wrap.
Yield: 4 servings
MOLTO MARIO SHOW #MB1D04
Posted to MM-Recipes Digest V5 #029 by muddy@ibm.net on Jan 28, 98

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