Panadas di Agnello

To prepare the dough, combine the 00 flour, Fine semolina flour, and 5 grams of Fine sea salt in a large bowl or on a clean work surface.

Add the Lard to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.

Gradually add the Warm water, mixing until a shaggy dough forms. Knead the dough on a lightly floured surface for 10-15 minutes until it is smooth, elastic, and no longer sticky.