Sfoglia (Italian: [ˈsfɔʎ.ʎa]) is the uncut fresh pasta sheet from which many types of Italian fresh egg pasta made using only flour and eggs is made.[1][2]
Production
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There are many variations of sfoglia but the basic recipe of flour and eggs is consistent.[3] The sfoglia must then be rolled into paper-thin sheets by hand using a mattarello (wooden rolling pin).[4] Pasta from sfoglia is traditionally made by sfoglinas in Emilia-Romagna.[5]
The pastas produced using sfoglias include agnolini, lasagne, tagliatelle, tortellini, and gnocchi.[6]
Further reading
edit- Ghidella, Andrea; Ghidella, Carlo (April 28, 2015). La pasta sfoglia fatta in casa (in Italian). ISBN 9788891186362.
- Suhanowsky, Ron; Suhanowsky, Colleen; Simon, Susan (June 15, 2012). Pasta Sfoglia. HarperCollins. ISBN 9780544187658.
- Funke, Evan; Parla, Katie (September 24, 2019). American Sfoglino: A Master Class in Handmade Pasta. Chronicle Books. ISBN 9781452173382.
References
edit- ^ "How to Make Pasta by Hand with Simonetta Capotondo". MICHELIN Guide. Retrieved 2024-10-30.
- ^ Suhanosky, Ron. Pasta Sfoglia.
- ^ "Bologna and La Sfoglia". www.bolognawelcome.com. Retrieved 2024-10-30.
- ^ "How to Make Pasta by Hand with Simonetta Capotondo". MICHELIN Guide. Retrieved 2024-10-30.
- ^ Xella, Simona (September 30, 2021). Ricette da sfogliare e forse da cucinare (in Italian). Gruppo Albatros Il Filo. p. 136. ISBN 9788830651425.
- ^ "The Sfoglina di Bologna". Piera Pasta Fresca. Retrieved 2024-10-30.