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 4 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 remaining sfoglia crescent.
Beginning at the end of one roll, using a sharp knife, square off the edge and add this irregular shape to your maltagliati pile (see page 100). Continue cutting the sfoglia crosswise into 1/4 in [6 mm] thick strips, adding the irregular rounded edge from the other end of the roll to your maltagliati pile. Repeat with the remaining sfoglia crescent.
Using one hand, grasp 6 to 8 pasta strands in the middle. Lift them off the work surface and shake to unfurl. With your other hand, grab one end of the dangling strands, invert, and shake to remove excess flour and to separate them from one another. Place the strands on a clean work surface in a horizontal orientation, then form into a U-shape. Repeat with the remaining dough strands. Use now or refrigerate for up to 24 hours in a high-sided container lined with paper towels and loosely covered.
Meanwhile, repeat the process with the remaining dough ball.
If you are planning to dry your tagliatelle in the traditional way, shape them into nests beforehand. Gather 20 to 25 strands, grasping them from the middle, and lift them off the work surface. With your other hand, grab the dangling ends closest to you. Release your other hand and allow the strands to dangle over the top of your fingers. Loosely wrap the strands up and over your hand until they are completely wrapped. Lower the nest onto the work surface and release. Repeat with the remaining strands. When you’re ready to cook the nests, simply drop them into boiling salted water.