"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
2-1/4 c sifted flour 1 tsp salt 3/4 c Crisco 1/4 c water
Sift flour and salt into bowl. Remove 1/3 c flour. Cut Crisco into remaining flour until pieces are size of peas. Make paste of 1/3 c flour and water - add to Crisco and flour mixture. Mix and form into ball. Roll out.
this recipe treated me well over the years - never failed (but remember to use a Crisco-type shortening.)
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