Pasta & Fresh Dough · Main
Sfoglia all'Uovo, the Hand-Rolled Sheet
- Advanced
- 55 min
- roughly 1 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts.
Ingredients
- 300 g 00 flour, soft wheat, W180 to W220 (100%)
- 2 whole eggs, 110 g shelled
- 6 egg yolks, 108 g
- 5 g fine sea salt (1.7%)
- semola rimacinata for dusting
- 10 g salt per litre of cooking water
The skills inside
Fresh pastaKneading doughSalted water & the float testResting dough: the pause that does the work
The words inside
Allergen screen
Found: gluten · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Mound the flour, crater it, and break the whole eggs and yolks into the well with the salt; draw flour in from the inner wall with a fork until the paste is too stiff to stir and drags on the tines.
- Knead 10 minutes on an unfloured board, pushing with the heel and folding back, until the surface turns from ragged to satin and a pressed thumbprint fills back slowly instead of snapping shut. 10 min
- Wrap airtight and rest 45 minutes at room temperature; it is ready when a pinched corner pulls to twice its length before it parts. 45 min
- Roll from the centre outward with a long pin, giving the sheet a quarter turn each pass and wrapping the far edge around the pin to stretch rather than press, until it is 0.6 mm and the grain of the board reads through it.
- Cut, then boil 90 seconds in water at 100C (212F) salted at 10 g per litre; this is the only seasoning the pasta itself will ever take.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the techniques it exercises: checked at the pan, while there is still something to be done about it.
Kneading dough 57 recipes
- The work changed it: what began shaggy and rough is one smooth, cohesive mass, with nothing raggy hanging off it.
- The surface has gone satin and barely tacky, releasing cleanly from hands and board instead of leaving a trail.
- Worked to the point this dough asks for and no further: springy and elastic where structure is wanted, just brought together where tenderness is.
- Torn or cut open, the inside is uniform: no dry streaks, no unmixed pockets, no core of flour that never met the water.
- After its rest it rolls and shapes without snapping back. A dough that fights the pin needed more rest, not more force.
Where it goes wrong Sticking was fought with flour instead of technique or patience, stroke after stroke, until the dough had taken in far more than the formula asked; it turns tight and dry under the hands, and bakes dense however well everything else goes.
Resting dough: the pause that does the work 71 recipes
- It actually rested, covered, for the time stated, not cut short because the rest of the schedule was tight.
- It rolls and shapes without fighting: it stays where it is put, and it does not spring back or shrink on the bench between passes.
- The surface is smooth and supple rather than dry, cracked, or skinned over.
- It is at the temperature the next step needs: cold where the fat must stay solid, cool and relaxed where it must be rolled thin.
- Baked, it holds the dimensions it was shaped to rather than shrinking back from the edges of the tin or the rim of the dish.
Where it goes wrong The rest was skipped or shortened, so the gluten was still tight: the dough fought the pin and sprang back thick and uneven, then shrank down the sides of the tin in the oven.
At the Table
- The Pour
- Grüner Veltliner
- Also Right
- Vermentino or dry Chenin
- From the Taps
- Saison
- Zero-Proof
- Sparkling water with citrus & herbs
The vegetable whisperers: peppery, high-acid whites that flatter greens, roots, and grains without bullying them.
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