• Source: Sfoglia

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. Pasta made from sfoglia is considered a fundamental dish in order to form a meal in Romagnan cuisine.




Ingredients


The basic recipe of sfoglia utilizes the ingredients of flour and eggs consistently. Variations include the use of Marsala cooking wine as seen in a 1931 newspaper.




Production



The ingredients of sfoglia must be rolled into paper-thin sheets by hand using a mattarello (wooden rolling pin). Pasta from sfoglia is traditionally made by sfoglinas (also known as azdoras in the local dialect) in Emilia-Romagna.
The pastas produced using sfoglias include agnolini, lasagne, tagliatelle, alle pappardelle, tortellini, garganelli, cappelletti, tortelli, e ravioli. Gnocchi, while closely related and an integral part of Bolognese cuisine, is not based on la sfoglia.




Further reading


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

Kata Kunci Pencarian:

• Sfoglia
• Tagliatelle
• Sfoglina
• Blue Tree (boutique)
• Independence Republic of Sardinia
• Emilia-Romagna
• Italian cuisine
• Alice and the Land that Wonders
• Maya Yoshida
• Northern Italy