Pasta per Strudel

Hand-Pulled Strudel Dough

Preparation info
    • Difficulty


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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,.


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


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 cups (10