In a bowl we put the flour, 25 grams of lard, egg, a pinch of salt and one of pepper. We start to stir with our hands as we pour the water.
When the compound has an elastic consistency, we transfer it to an infarinated worktop and continue to knead. Let’s form a dough, put it in a bowl, cover with plastic wrap and let it rest in the fridge for half an hour.
After the time, we proceed with the leaf. We divide the dough into 4 equal parts and spread one with a rolling pin, giving it a round shape.
We spread over a bit of lard, rollmill and model it with flush. Then we twist the thread on itself in a spiral. We proceed in the same way with the other 3 parts of the dough and we put all the threads to rest in the fridge for an hour.
We heat a non-stick pan and in the meantime, on the floured table, we flatten and lay down with the rolling pin the first “guicciola”. Let's put it in a pan and cook on both sides for a few minutes. We also proceed with the others.
