The dough for all pies is a dough that can be used for all types of savory pies. We work with the ideal ratio of ingredients and there is no mistake.
Respect the resting time of the dough and don't worry.
It will reward you with fine, thin, elastic noodles without cracking.
I always use smooth flour type 500 for all pies and cakes. And this recipe has been adapted to the ratio of ingredients for that flour.
Of course, you always add a little water, because not all flour is the same. You may have a few drops of water left at the end.
Keep the sides of the bowl clean so that dried pieces of dough don't tear your noodles later.
Ingredients:
- 700 g flour TYPE 500 smooth
- 1 teaspoon of salt
- 1 tablespoon of oil
- 400 ml of lukewarm water
- flour for finishing noodles
You can fill a large oven tray with the listed ingredients.