 The paste is then flattened to the width of a dish and left to repose again.It is then kneaded and opened once more, before being formed into a roll and left to repose as such for a further period of several hours.When the tissue of the paste is still soft but about to detach into pieces, it is cut into small balls and put in rows of small pans and marinated in vegetable oil between half an hour and one hour.