Knead the flour, eggs, salt and water in a bowl to form a homogeneous dough.

Split the dough into fist-sized balls and allow to rest for around 15 minutes.

Roll out the rested dough balls to obtain 1 cm-thick phyllo dough circles.

According to the original recipe, the dough should be left in the sun for 2 hours and then in the shade for 2 hours to dry.

If this is not possible, dry in a 70oC/160oF oven, checking frequently, for around 45 minutes until the dough becomes crumbly.

Crumble the dried dough and store in glass jars or cloth bags.

Boil in plenty of salted water, as you would with pasta. After draining, serve with melted butter.