How to make salt dough for all types of processing

Making  salt dough at home  is easy and fun! Get out the rolling pin, the cookie cutters and especially our creative imagination .. we can make  ornaments  and  decorations  for Easter or Natel,  small souvenirs  to give to our friends, their  craft projects … or simply to entertain our children (even having fun us) with little … the  realization is easy  and the  cost is very low . There are many variations on the theme, but  not everyone knows  that based on the use we have to make of it, the consistency of our salt pasta will also change … here are the  tricks for a pasta suitable for any type of processing from the thickest and most voluminous ones to the thinnest ones.

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For thick and bulky workings such as flat bases, large twists:  2 cups of flour (500cc) – 1 cup of fine salt (250cc) – ¾ cup of water (about 190cc) – 2 tablespoons of wallpaper glue, satin or VINAVIL.

For medium-small, but not particularly thin processes such as leaves, fruit, animals:  1 cup of flour (250cc) – 1 cup of fine salt (250cc) – ½ cup of water (about 125cc) – 1 tablespoon leveled with glue mural or Vinavil.

For fine processing such as flower petals, dresses, hats:  1 cup of flour  –  1 cup of very fine salt  –  ½ cup of water  –   1 tablespoon of wallpaper glue or Vinavil

 Preparation

Start  by mixing the dry ingredients thoroughly in a large container  : salt, flour, wallpaper paste in the quantities previously chosen based on the use of the processing. Then add the water  slowly and gradually, mixing the ingredients well before proceeding with the subsequent additions.

When you have obtained a mixture that is still coarse, turn it upside down on the work surface and knead it until it is perfectly homogeneous. You can also help yourself using a rolling pin. Do not add more water, even if it will seem that the dough crumbles: first mix it vigorously for a few minutes, but if it turns out to be soft, add a little dry mixture (salt, flour and glue in proportion) to bring it to the right consistency.

The  consistency of the dough  is  fundamental  for the success of the work. a soft paste does not keep the shape already during the modeling and, drying, tends to produce cracks, try to obtain an elastic but firm paste that does not stick to the hands.

As for the  coloring , the salt paste lends itself to be colored in various ways: directly in   the mixture with tempera and spices or work the mixture naturally, then proceeding to color the piece when it is dry with  watercolors, tempera, enamels , or browning it in the oven.

We have finally prepared our salt pasta .. we just have to free our imagination and create many ideas for every occasion … and of all types: flat bases, large twists, leaves, fruit, animals, flower petals, clothes, hats etc .. we can use cookie cutters, shapes designed by us … in short, model according to our most creative flair.

Once modeled in the final objects, the salt paste must be  cooked in the oven  at a  very low temperature  (max 50 °) to avoid the formation of cracks and bubbles (if in spite of everything bubbles are formed, they can be eliminated in the first 15 minutes, by pricking pasta with a needle), this phase is very important, inadequate cooking could deform the models and ruin our splendid work.

When the salt dough is adequately  dry,  the  oven temperature can be  increased up to 80 ° -100 °, the duration of cooking depends on the thickness of the object.

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