La Sfoglia

Preparation info

  • Difficulty


  • Makes about 450 g 1 lb (about



Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

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.


  • 400 g/14 oz/ cups 00 soft wheat flour (see Cook’s tip)
  • 4 large eggs


  1. Measure out the flour and tip it on to the work surface. Make a hollow in the pile of flour with your fist.
  2. Beat the egg lightly in a bowl, just enough to blend the yolk and white together, and pour into the hollow.
  3. Blend the egg and flour together with your fingertips until a lumpy mass has been formed, then pull everything together with your hands.
  4. Knead the mixture into a smooth ball of dough. Do not press the dough down hard on to the work surface, or stretch it as you knead. The technique simply involves a rolling and light squeezing action with both hands. When the dough feels cool and waxy and springs back immediately when lightly pressed with a finger, it is ready. Do not be tempted to over-knead or the dough will lose all its elasticity.
  5. Wrap the dough in clear film/plastic wrap or a clean cloth, and leave to rest for at least 20 minutes before starting to roll it out for cutting.