Strudel Paste

225 g/8 oz plaits unbleached white flour
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons polyunsaturated vegetable oil
3 tablespoons lukewarm water

Sieve together the flour and salt. Make a well in the centre and pour in the egg and oil. Add the 'water gradually, stirring with a fork, to make a soft sticky dough. Work the dough in the bowl until it leaves the sides clean, then turn out on to a lightly floured surface and knead for about 15 minutes or until the dough feels smooth and elastic. Form into a ball, place in a bowl and cover with a warm cloth. Leave to rest for 1 hour.

Warm the rolling pin, and flour a large clean tea towel. Place the dough on the towel and roll it out to a rectangle as thinly as possible, lifting and turning it to prevent it from sticking to the cloth. Using the backs of your hands, gently stretch the dough, working from the centre to the outside until it is paper thin €” you should be able to read through the dough, but to do this takes years of practice and patience. Leave the dough to rest for 15 minutes before using.

MAKES 225 g/8 oz quantity