Bologna is the city that gave birth to the sfoglia pasta. The art of making sfoglia is a fundamental element of Bologna's culinary tradition, which is mainly based on homemade pasta.
Ingredients (on average: 1 egg per 100g of flour, depending onthe type of egg and the moisture of the flour)
- 10 eggs
- 1 kg of flour
For a green dough: omit 1 egg and add 70-80 g of spinach, boiled in salted water, strained, strained cold by hand and chopped with a knife. For a portion of 5 eggs only, do not take away a whole egg but add as much flour as required by the process.
Preparation
Start kneading the dough with the warmth of your hands and harmonious movements. If the dough is too soft, gradually add a little flour – or too hard, add another egg or only the white if necessary, or sometimes wet your hands and start kneading the dough again. Never add water. The thick dough should be smooth, porous, elastic and lump-free. Leave it to rest for at least 10-15 minutes (not advisable for tagliatelle), protecting it from the air by covering it with a plate or plastic wrap and thoroughly clean the surface. Use a rolling pin to start the rolling out process. At the beginning, press the dough with energy to speed up the process and prevent the dough from drying out, adding very small amounts of flour to the dough or to the board. Remember to turn the dough upside down and repeat the movements to roll out the sheet evenly until you reach the thinness required for the type of pasta you want to make. Tortellini require a very thin dough, similar to tagliatelle, while lasagna pastry should be thick enough. At this stage, the dough is ready to be cut into your desired shape.
