The 'sfoglia'

La Egg fresh pasta is the secret ingredient of many 'national' Italian dishes, from cappelletti to ravioli, from fettuccine to lasagne, the  pasta all'uovo è il segreto di molti piatti 'nazionali' della cucina italiana, dai cappelletti ai ravioli, dalle fettuccine alle lasagne, the 'sfoglia' (dough used to prepare egg pasta) is the main ingredient of holiday recipes and of traditional menus with some kind of fresh pasta on the table. There are as many possible variation of 'sfoglia' as the culinary tradition of eaach family, this is the one handed down for generations in my family and it's a good recipe to elaborate the basic 'sfoglia'. Clearly the dough, the quantity annd the quality of flour change depending on the weather, the humidity in the air and the size of eggs.

Eggs (approx. one egg per person)
Flour (as needed)

Make a well in the centre of the flour, break the eggs within the well, stir energically with a fork till incorporating all the flour, when the dough is tiffer than the dough for the white bread but still soft, work with the hands and a movement that starts from the wrist till obtaining a pat well thick and omogeneous. Slice it in 2cms slices, spread out with the rolling pin or preferably with the pasta maker to obtain a 'sfoglia' as thick as desired, in a pasta maker with bottons from 1 to 7, pass it 3 times in the 1, then 2 times in the 2,  then once in the others till 5 for malttagliati, pizzoccheri, sagnette, 6 for fettuccine, quadrucci, lasagne, filled pasta (ravioli, cappelletti, etc.), 7 with fine fettuccine and capellini.

©2010.2020