Water Roux method

Ingredients

For the Water Roux:

200 g water

50 g Mix for not leavened bread Mulino Marello

For the dough

All the Water Roux

150 g Mix for not leavened bread Mulino Marello

50 g water

2 tablespoons of extra virgin olive oil

1 teaspoon of salt up

Method

In a small pot, put 200g of water and 50 g of mixture for not leaven Marello marello.

Mix and heat the mixture bringing to a temperature of 70 degrees.

Let cool.

In the bowl of the planetary mixer, put the cold water roux, 150 g mix for uncontrolled bread and 50 g of water.

Incorporate the salt up to, two tablespoons of oil and work to create a soft and homogeneous dough.

Spread the dough with a thickness of about one centimeter and form with a pasta cup.

Let it rest in the refrigerator for an hour

Heat the pan and cook on both sides for about ten minutes.

Stuff to taste.