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Bring two quarts (about two litres) of water to a boil in a large pot over high heat. Slowly add about a quarter of the flour to the water, stirring quickly and constantly so as to not allow any lumps to form. Reduce heat. Allow this mixture to cook for about five minutes, stirring constantly.

Remove about a quarter of the water and flour mixture and set it aside in a clean bowl.

Add the remaining flour bit by bit, about a cup at a time. Stir vigorously each time flour is added. If the mixture becomes too thick to stir, add some of the flour and water mixture that was set aside. All of the remaining flour and as much of the set-aside mixture as necessary should be added to the pot in about five minutes. The result should be a thick, smooth paste that is too thick to stir.

Cover the pot and cook for an additional ten minutes over a very low heat.

Remove from heat. Serve warm or cool with any sauce, soup or stew.