Sfoglia
Form of Italian fresh pasta
From Wikipedia, the free encyclopedia
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] Pasta made from sfoglia is considered a fundamental dish in order to form a meal in Emilia-Romagna cuisine.[3]
Sfoglia being rolled out with a mattarello (lit. 'rolling pin') | |
| Place of origin | Italy |
|---|---|
| Region or state | Emilia-Romagna |
Ingredients
The basic recipe of sfoglia utilizes the ingredients of flour and eggs consistently.[4] Variations include the use of Marsala cooking wine as seen in a 1931 newspaper.[5]
Production
The ingredients of sfoglia must be rolled into paper-thin sheets by hand using a mattarello (lit. 'rolling pin').[6] Pasta from sfoglia is traditionally made by sfogline in Emilia-Romagna.[7]
The pastas produced using sfoglie include agnolini, cappelletti, garganelli, lasagna, pappardelle, ravioli, tagliatelle, tortelli, and tortellini.[8][3] Gnocchi, while closely related and an integral part of Bolognese cuisine, is not based on sfoglia.[9]
