How to make homemade phyllo using a pasta maker

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour offers more fiber and nutrients.

Put the flour in a large bowl, add the salt and pour in the olive oil. Using your fingertips rub the olive oil and flour together, until the flour absorbs the oil.

Add the vinegar and water gradually (more or less water may be necessary). Mix until the dough is soft but not sticky on your hands.

Place on a floured surface and knead for a few minutes.

You can also make the dough in your stand mixer. See the instructions to make the dough here.

Let the dough rest for half an hour.

Transfer it to your working surface and knead it a couple of times.

Divide the dough into 6 equal pieces. Shape them into balls and then press it with your hands to flatten the dough into a thick disc.

While working with the dough, flour your working surface regularly with flour or corn flour (starch), unless you are working on a non-stick mat. Also dust the dough regularly so that it will not stick on the pasta maker.

Always keep the remaining dough covered with a kitchen towel or cling film, so that it does not dry.

Set your pasta machine to the smallest number which is number 1.

Put the disc in the pasta maker opening and roll it out.

Flour the dough and set the pasta maker to number 2.

Roll out the dough.

Each time you roll it out, dust it again with flour and continue the same procedure increasing the numbers, until you get the desired thickness.

On the manual pasta machines if it is numbered from 1 - 6.

At number 4 the thickness of the dough is suitable to make pies, turnovers or pasta.

At number 5 it is suitable to make daktyla, bourekia, pischies, etc.

On my Kenwood stand mixer, the pasta attachment is numbered from 1 - 9, so I go up to number 7 and 8, respectively.

Depending on the recipe you will need thin or thick phyllo, so continue according to the instructions given in each of my recipes.

Cooking Techniques

Equipment Needed

Allergens