Fila Pastries

The dough itself is easy enough to make, a mixture of flour and water kneaded to a fine, firm, elastic mass. But the achievement of paper-thin sheets is extremely difficult and requires much skill. Expert pastry cooks knead the dough vigorously for a long time until it is very elastic, then allow it to rest for 2 or 3 hours. Next, it is divided into fist-sized balls, which are again kneaded, and then pulled and stretched as much as the dough will endure (until it becomes almost transparent).