This is how I make cooked flour and water paste for my paper mache sculptures.
I normally use the raw paste recipe when I use paper strips and paste, but there are times when it makes sense to take a few extra minutes and cook the paste, instead. In this video I show you when it’s worth the trouble.
If you’d rather read the instructions instead of watching the video:
Add one cup of cold water to a small sauce pan.
Add two tablespoons of white all-purpose flour.
Whisk the flour and water to make a smooth mixture without lumps.
Cook on medium-high, stirring constantly, until the mixture starts to boil. Let it cook for another minute, and then take it off the stove and allow it to cool before using.
Your paste should be nice and smooth.
Make only as much as you think you’ll use in one day. It will start to lose its stickiness if you keep it overnight, because wild yeast will try to turn it into bread dough.
Raw and cooked paste, side by side.
The cooked paste is shown on the left, the raw flour and water paste is on the right.
As you can see, the cooked paste dries clear, and the surface texture is smooth.
The raw flour and water paste will leave residue of flour on the surface, so it doesn’t work well if you want the color of the paper to show on the final sculpture.
Both the raw and cooked paste recipes seem to hold the paper together equally well.
If you have a preference between the paste recipes, or if you know of a recipe I haven’t tried yet, be sure to leave a comment below.
You might like these paper mache recipes, too:
- My famous Paper Mache Clay recipe
- Wood glue – for strong, fast-drying paper mache
- No flour, gluten-free paper mache paste
- Easiest paper mache recipe – no cook flour and water paste