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La Sfoglia
Preparation info
- Makes about 450 g 1 lb (about
4
servings) - Difficulty
Easy
Appears in
Published 2017
Without question, it is the golden-yellow, silky smooth fresh pasta of Emilia-Romagna that says it all when it comes to the fresh pasta traditions of Italy and this is a good basic pasta dough recipe to use.
Ingredients
400 g 14 oz 3½ cups
Method
- Measure out the flour and tip it on to the work surface. Make a hollow in the pile of flour with your fist.
- Beat the egg lightly in a bowl, just enough to blend the yolk and white together, and pour into the hollow.
- Blend the egg and flour together with your fingertips until a lumpy mass has been formed, then pull everything together with your hands.<