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300 g flour-150 g cold margarine into small pieces (100% vegetable and preferably bio without hydrogenated fats)-little cold water-a pinch of salt
With fingertips mix in the cold margarine into small pieces into the flour, to which you add a pinch of salt. Mix quickly until small balls. Add a little cold water and knead no longer with two fingers, but with the Palm of your hand. Keep in the fridge for 20 minutes and roll it out.
La pasta brisée si può usare per crostate salate, tartine e torte di verdure.
- Paola -
- aralina -
- Marta -