sfoglia

The tradition & historical record

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 Emilia-Romagna cuisine. ¹

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. ¹

The ingredients of sfoglia must be rolled into paper-thin sheets by hand using a mattarello (lit. 'rolling pin'). Pasta from sfoglia is traditionally made by sfogline in Emilia-Romagna. The pastas produced using sfoglie include agnolini, cappelletti, garganelli, lasagna, pappardelle, ravioli, tagliatelle, tortelli, and tortellini. Gnocchi, while closely related and an integral part of Bolognese cuisine, is not based on sfoglia. ¹

The text above is adapted from the Wikipedia article “Sfoglia”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. ¹

sfoglia is form of Italian fresh pasta, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. ²

The source record links this tradition to 1 external register, which can be verified through the citation. ²