Combine all the ingredients in the mixer. Run at low speed until the dough forms a ball and begins to come away from the sides of the bowl. If too wet add a little 00 flour; if too dry a few drops of water.
Turn out on to a floured surface and knead the dough by pushing it with the heel of your hand, stretching it away from you, and then pulling it back. Turn through a quarter circle and repeat. It needs 100 kneads, or as near as dammit. You should have an elastic ball of dough. Wrap it in clingfilm and refrigerate for 1 hour or up to 4 hours, but no longer, or the dough will oxidise and develop little black dots.
© 1996 Alastair Little. All rights reserved.