At the base of all dishes with fresh pasta, the dough requires a few ingredients and lots of elbow grease, especially if prepared like a family with a rolling pin. Today there are several machines to pull the dough and cut it in various widths, to have it more or less thin depending on personal taste and to make the whole process faster. While once in each family the dough was prepared, now “sfogline” are the women who prepare the fresh pastry every day, for work, in hotels and restaurants that want to keep this fantastic tradition alive.
15 min + 15 of rest
Enjoy your meal!!!
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