"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 cups sifted flour, with 1/2 tsp salt mixed in In same container, 1/2 cup of oil mixed with 1/4 cup of milk
Pour the oil/milk mixture into the flour mixture; toss with fork and form 2 balls of dough. Use rolling pin to roll out each ball between two sheets of waxed paper; peel paper off 1 side and lay it in pan; then remove top side of waxed paper.
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