The "Sfoglia" (handmade fresh pasta)
Sfoglia is the queen of home cooking in Emilia Romagna. Fresh pasta, made from just two ingredients (wheat flour and eggs) is a tradition in every household along the Via Emilia. At Casa Artusi in Forlimpopoli (FC), our sfogline (pasta makers) share their expertise, teaching the art of kneading the dough, rolling it out with a rolling pin and mastering the most iconic pasta cuts from the region. In this module, you'll learn how to knead, roll and prepare tagliatelle, cappelletti and tortelli. There will also be a variety of pasta filling recipes, ensuring you have all the knowledge to cook following the suggestions of Pellegrino Artusi.
- Duration
- 45 minutes
- Difficulty
- 3
Ingredients
For the pasta dough:
- 4 egg medium size (50g each)
- 400g wheat flour type 0
For the cappelletti filling:
- 200g ricotta
- 200g Caciotta or Raviggiolo (a soft cheese made from goat or sheep milk) cheese
- 100g Parmigiano Reggiano cheese aged 24 months
- Half a capon breast cooked in butter
- 1 egg (if needed)
- Salt and pepper to taste
- Nutmeg to taste
- Lemon zest
For the tortelli filling:
- 300g ricotta
- 100g grated Parmigiano Reggiano cheese aged 24 months
- 2 eggs (if necessary)
- 1 small bunch of parsley
- Nutmeg to taste
- Salt and pepper to taste
Tools
- 6.7cm pastry cutter
- comb (or frame) for garganelli
- fork
- pastry cutter wheel
- pastry knife
- rolling pin
- scraper
- wooden cutting board (pastel board)
Start Cooking
Lesson 1
1. Pasta Dough
Lesson 2
2. Cutting the Tagliatelle
Lesson 3
3. Preparation of Cappelletti filling
Lesson 4
4. Preparation of Tortelli filling
Lesson 5
5. Closing the cappelletti
Lesson 6
6. Closing the tortelli
Lesson 7
7. The History. The Pasta
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