Italy is famous for its’ pasta. Spaghetti, penne, tagliatelle, lasagne, tortelli and cappelletti all have one thing in common: they are made from a simple, flour-based mixture. However, like everything in
Italy, a closer look reveals that things are not so simple.
Southern Italy is the homeland of pasta of durum wheat semolina, while Emilia Romagna is the queen of fresh egg pasta. Here, we call it “sfoglia”.
Made using only soft wheat flour and ten eggs per kilo of soft wheat flour, nothing else.
“Sfoglia” is soft, crunchy, flexible and robust. It is a sensual pasta. Its softness perfectly embraces tortelli, cappelleti and lasagne’s fillings.
It is a difficult pasta to make; too soft and it won’t hold the filling, too hard and it will cover the delicate flavors in the filling. It needs to rest for hours before it can be used and it can only be rolled by hand and never extruded.
However, real “sfoglia“ can give a lot of satisfaction.
This is the realm of our pasta makers, where skillful hands expertly bring to light the truest Emilian flavor; the realm where work-by-hand is necessary and gratifying.
This is our pride and our work.