• 1 kg (2¼ lb) sifted flour
• 250 g (9 oz) butter
• 30 g (1 oz) salt
• 2 eggs
• 4 dl (14 fl oz or 1¾ U.S. cup) water
• (The quantity of water can vary slightly according to the type of flour used; best quality flour tends to absorb more water.)

Make a bay with the flour and place in the centre the salt, water, eggs and butter and make into a paste in the usual manner. Knead the paste twice to ensure its complete and smooth amalgamation. Roll into a ball, wrap in a cloth and keep in a cool place until required.