111.   Knead, adding more flour a little at a time until dough is smooth and elastic.

112.   Knead dough until it is smooth and elastic, adding more flour only if necessary.

113.   Melt butter, add flour and stir for a couple of minutes.

114.   Mario Batali at Babbo adds chestnut flour to gnocchi and tagliatelle and makes a chestnut flour crepe called necci, filled with wild mushroom ragout.

115.   Mix in vanilla and add flour until well-blended.

116.   Now add flour to the yeast and egg.

117.   Once the flour is added to the dough, mix only enough to get it well distributed.

118.   Over medium heat, add flour to Dutch oven and stir until bubbly.

119.   Remove the pan from the heat, add the flour all at once, and mix it in quickly with a sturdy wooden spoon.

120.   Reduce speed and slowly add flour.