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Tip 500 g into a big bowl with 8 g . Pour in 260 ml in a slow stream, stirring with chopsticks or a fork until ragged shaggy clumps form and no dry flour is left. Knead on a lightly oiled bench for 5 min, until the dough turns from shaggy to smooth, tacky but not sticky. It should spring back when you poke it.
It will look too wet and sticky — that is right. Resist adding flour; a soft dough is what stretches without snapping.
- Plain flour
- Salt
- Water
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