Pasta Sfoglia alla Ligure

Although Ligurians enjoy egg pasta (pasta all’uovo) as much as any Italians would, they also have a version that puts their own spin on it. The thinking behind the Ligurian version is fully in keeping with many of the attitudes one finds in the region: the love of frugality, delicacy, and flavor. So in Ligurian pasta fewer eggs are used but olive oil takes up the slack in terms of liquid and flavor. This pasta should not be used for narrow cut noodles such as tagliatelle and tagliari