1. Mix the wheat gluten with 660 ml/22 fl oz of water.
2. Knead well until you get a strong consistency.
3. Cover the dough with water and refrigerate for 1 hour.
4. Remove the dough from the water, wash it to remove the starch. To do this, rinse it in a bowl with plenty of water.
5. Change the water several times until it no longer becomes cloudy.
6. Drain the dough over a colander for 15 minutes.
7. Roll the dough into a cylinder shape and divide it into 3 equal parts.
8. Knead each cylinder into elongated strips.
9. Make a braid with the 3 strips and weave it.
10. Cook over low heat for 2 hours.
11. Let cool to room temperature.
12. Refrigerate for 24 hours.