For the dough, combine the flour and salt in a mixing bowl. Cut the butter into
Combine the wine or vermouth with the water. Blend the liquid into the flour-and-butter mixture with a fork, working the fork, tines up, through the mixture from the bottom of the bowl upward, being careful not to stir, which would toughen the dough. Once all of the flour-and-butter mixture is evenly moistened it will look like a mass of rough curds; do not attempt to make the dough smooth. Cover the dough loosely and refrigerate it while preparing the butter square.
For the butter square, spread the remaining flour on a work surface and unwrap the chilled butter onto it. Turn the sticks of butter to coat them with the flour and pound them with a rolling pin to soften them to the point where you can easily make an indentation by pressing with a fingertip. With floured hands, press and squeeze the butter into a rough square, about
Scrape off any bits of butter sticking to the work surface and flour the surface. Remove the dough from the refrigerator and scrape it out of the bowl onto the surface. Press the dough well with the palms of your hands once or twice to make all the bits of dough adhere. Flour the dough very lightly and roll it gently into a
Turn the package of dough so that the fold is on the left and roll it into a
Wrap the dough loosely in plastic and refrigerate about 1 hour. When you remove the dough from the refrigerator, unwrap it and position it on a floured surface so that the fold is on the left. Flour the dough and roll it again into a
© 1990 Nick Malgieri. All rights reserved.