[Sca-cooks] Re: period pizza

[Louise Smithson]

Huette wrote: Have you ever made this with pasta rather than
filo?

Huette, I worked up this recipe for a feast.  Consequently I had no intention of making my own dough (there is a limit to how much insane work I will put myself through). 

The recipe for the pastry for the dough has as incredients (if I remember correctly) - flour, water, sugar, rosewater, butter and egg yolks.  I can look it up tonight if you are interested.  

Helewyse





		
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