EQUIPMENT: A large, wooden work surface or a table top; a regular rolling pin; a special rolling pin 25 inches long and 3/4 inch in diameter (a wooden curtain rod or dowel rod may be used).
1. Place the all-purpose flour and the cake flour in a mixing bowl and blend. Make a hollow in the middle and put the eggs and salt there. Mix these ingredients with your fingertips. Gradually combine the flour with the mixture in the hollow. Work the dough with your hands to form a cohesive dough. Place the dough on the lightly floured work surface and knead until smooth and elastic The dough should not stick to your hands and should be fairly stiff. If it is too soft, place some flour on the work surface a tablespoon at a time and knead it into the dough. Divide the dough into 2 portions; shape each into a ball; cover with wax paper; and let it rest 1 or 2 hours. The longer it stands, the easier it will be to roll out the pastry.