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1
In a food processor, place 1 stick of butter, 1 teaspoon salt, and 2-1/2 cups flour and blend until texture of breadcrumbs.
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2
Slowly add ice water until dough comes together.
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3
Remove and form into a ball, then flatten it into a 8- by 10-inch rectangle and place in refrigerator.
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4
This is called the pasta mixture.
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5
In a food processor, place 3 remaining sticks of butter and 1 cup four until blended and scrape out on to a board.
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6
Working quickly, form this mixture in a 4-inch square and place in refrigerator.
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7
This is called the burro mixture.
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8
After 1/2 hour, when the two mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface.
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9
Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift.
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10
Flatten with a rolling pin and roll out to a 8- by 16-inch rectangle, flouring regularly.
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11
If butter comes to surface, flour the spot heavily and continue working.
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12
Fold bottom third up and top third down to form a small package and turn one quarter clockwise.
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13
Pat dough with rolling pin to adhere and roll out to large 8-inch by 16-inch rectangle again.
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14
Repeat folding process and refrigerate 30 minutes, covered in a moist cloth.
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15
Remove and repeat the rolling-and-folding process 3 times.
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16
Allow 30 minutes refrigeration between each maneuver.
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17
The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.
