HOW TO ROLL THE DOUGH WITH A ROLLING PIN
After thirty minutes you may start to laminate the dough. Sprinkle the pastry board with a small quantity of white flour, shape the dough to form a small cake (1) and start to laminate it with the rolling pin (2).
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Extend the dough (3). Every time rotate the flattened dough of 90-degree to get a circular (or rectangular) foil (4).
You must prevent the foil from becoming dry and therefore brittle, so work quickly and sprinkle the board with scanty flour only if you notice a tendency of the foil to stick (6). If you must answer to an urgent call cover the foil with a damped cloth.
The thickness of the foil should be of half millimetre or less. You may check it easily by putting the foil on a cloth with a design, you should be able to see it through the foil.
