Olive Oil Dough
By
Alain Ducasse
Chef
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Ingredients
- 1 pound soft wheat flour (500 g)
- 3 tablespoons olive oil (5 cl)
- 2/3 cup cold water (16 cl)
- 1 whole egg, 2 1/2 ounces (70 g)
Instructions
Step 1: Dough
Mix the flour and olive oil in a mixing bowl, then add the water gradually. When the dough begins to be relatively supple, place it on a marble surface and knead with the heel of the hand to make it homogenous. Roll it into a ball, wrap in plastic and refrigerate for 2 hours. The dough is ready to use.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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