MAKES ABOUT 710 G [25 OZ], SERVING 6
1 RECIPE SFOGLIA ALL’UOVO (PAGE 38), AT ROOM TEMPERATURE
“00” FLOUR, FOR DUSTING
Roll one dough ball to a thickness of 9 Post-it® Notes on a lightly floured work surface (see page 50). Cure the sfoglia (see page 35). Fold the sfoglia in half, press gently along the crease, and unfold. Using a sharp knife, cut the sfoglia along the crease. Position the half-moon–shaped pieces of sfoglia with the round ends closest to you and the cut ends facing away from you. Starting at the round edge of one sfoglia crescent, fold the pasta 3 in [7.5 cm] over and continue to fold until you have a loose roll. Repeat with the second crescent.
Beginning at the end of one roll, using a sharp knife, square off the edge and add these irregular pieces to your maltagliati pile (see page 100). Continue cutting the sfoglia crosswise into 1 in [2.5 cm] thick strips, adding the irregular rounded pieces from the other end of the roll to your maltagliati pile. Repeat with the remaining crescent.
Take the pasta strand from the center of one roll, unfurl, and place it on the work surface in a horizontal orientation. Working from the center outward, take the next pasta strand, unfurl, and lay it on the work surface in a horizontal orientation. Repeat with 2 more strands to create a total of 4 stacks. Move the remaining strips together.
Take the pasta strand from the center of the second roll, unfurl, and place it on the work surface in a horizontal orientation. Working from the center outward, take the next pasta strand, unfurl, and lay it on the work surface in a horizontal orientation. Repeat with 2 more strands. Move the remaining cut rolled pasta together. Working from the center outward, repeat the unfurling and stacking process until no rolled pasta remains.
Using one hand, grasp the center of the first stack and let the strands hang. Fold the stack in half and transfer it to a clean work surface, cut-side up. Repeat with the remaining stacks. Use now or refrigerate, in a high-sided container lined with paper towels and loosely covered, for up to 24 hours.
Meanwhile, repeat the process with the remaining dough ball.
To cook, unfurl the pasta rolls onto a tray before dropping them into salted boiling water (see page 25).
