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- In a food processor, place 1 stick of butter, 1 tsp. salt, and 2 1/2 c. flour and blend till texture of breadcrumbs. Slowly add in ice water till dough comes together. Remove and form into a ball, then flatten it into a 8- by 10-inch rectangle and place in refrigerator. This is called the pasta mix.
- In a food processor, place 3 remaining sticks of butter and 1 c. four till blended and scrape out on to a board. Working quickly, form this mix in a 4-inch square and place in refrigerator. This is called the burro mix.
- After 1/2 hour, when the two mixtures are similar in texture, place pasta mix on a well-floured clean marble surface. Place burro mix in center and fold the pasta mix over it, like wrapping a gift. Flatten with a rolling pin and roll out to a 8- by 16-inch rectangle, flouring regularly. If butter comes to surface, flour the spot heavily and continue working. Fold bottom third up and top third down to create a small package and turn one quarter clockwise. Pat dough with rolling pin to adhere and roll out to large 8-inch by 16-inch rectangle again. Repeat folding process and chill 30 min, covered in a moist cloth. Remove and repeat the rolling-and-folding process 3 times. Allow 30 min refrigeration between each maneuver. The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.
- This recipe yields sufficient dough for 4 servings.
