Paper mache paste recipes are easy to make. As I've said before, we don't often use flour and water paper mache paste. There are pros and cons to the raw and cooked methods, however, I'm only basing this on what I've read. Now that the summer has arrived here in the UK, and hopefully good paper mache drying weather is on the way, we are planning a little experiment with different types of glue and paste.
We will be making a video to show what we did and what the results are, so watch this space.
We'll be adding all the recipes we use to this page, but in the meantime if you fancy trying it, here's a simple recipe for cooked paper mache paste using flour and water:
Mix the flour with the cup of cold water to a thin paste. Make sure there are no lumps in the mixture then add the boiling water.
Transfer the mixture to a saucepan and heat gently until the paste thickens. Remove from the heat and add the salt. The salt acts as a preservative. If you can stand the smell, a few drops of oil of cloves makes a very good preservative and can be found in most pharmacies.
Don't make up too much of this paste, as it will not keep long. You can store it in an airtight container in the fridge for a couple of days.
The main advantage of cooked paste is that it dries clear, so if you get a bit of excess oozing out it's not a nasty white clump. However, once the flour has been boiled it does appear to be weaker than the uncooked paste version.
The uncooked version is the simplest to make, and the one we'd advise you to use if you're working with kids. All you need is some flour, some water and, if you want to, you can add some salt and/or oil of cloves.
Simply place some flour into a bowl and gradually add water, stirring all the time to prevent lumps. How thick? That depends entirely on how you like to work. Some people like theirs the consistency of heavy cream and others like it thicker. Either way will work.Home › Recipes › Paste Recipes
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