Pasta per Strudel

Name: Pasta per Strudel (Hand-Pulled Strudel Dough)
Cuisine: Italy
Ingredients: Warm water; ½ teaspoon salt; 2 large eggs; 1 tablespoon vegetable oil; 3 cups unbleached all-purpose flour

Hand-Pulled Strudel Dough

Preparation info

Difficulty
Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

Strudels made with this type of dough are referred to as Ziehteigstrudel (pulled dough strudel) in the Alto Adige to distinguish them from those made with puff pastry, as in Strudel Trentino,.

Ingredients

3 cups unbleached all-purpose flour
½ teaspoon salt
2 large

Europe
Italy
Alto Adige
Pastry
Vegetarian
Mediterranean

Method

Combine the flour and salt in a mixing bowl. Beat the eggs and oil with a fork in a 2-cup measure. Add enough warm water to make a total of 1¼ cups (10