Creating the dough. Proceed, as follows, for each colour.
Aerate the flour into a large bowl. Hollow out centre of flour. Sluice contents of small bowl into hollow.
With a wooden spoon encourage flour to absorb the liquid.
When absorbed, tip dough onto lighted floured worktop. Now, using the tools that nature provided us with, massage the dough. Press into the dough with the base of your thumb then fold edge of dough over with your fingers. Move dough a quarter of an-hour turn and press again. Continue turning, pressing and fingering for fifteen minutes. Cover with damp tea-towel and allow to relax for an hour.
Cut dough in half. Cover one part covered.
Smooth the remainder over a finely floured worksurface using a light wooden rolling-pin. Allow ten minutes for dough to recover from trauma. Cut into strips 12mm (imperial half-an-inch) wide.
Place on clean cloth and cover with another cloth.
Leave to slumber for about two hours, texture should become dry.
Creating the dough. Proceed, as follows, for each colour.
