In a large bowl, combine the 00 flour, water, and salt. Whisk vigorously until a very thin, smooth batter forms, ensuring there are no lumps. The consistency should be similar to water.
2
Cover the borlengo batter and let it rest at room temperature for at least 30 minutes, or up to 2 hours.
3
While the batter rests, prepare the cunza. Dice the lardo and pancetta into very small pieces.
