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 7 Post-it® Notes on a lightly floured work surface (see page 50). Set an accordion pastry cutter to 2 in [5 cm]. Beginning at the bottom of the sfoglia, cut from east to west, creating 2 in [5 cm] strips. Using a fluted pastry cutter, cut the sfoglia strips south to north into 3 in [7.5 cm] pieces. If you don’t have a fluted pastry cutter, use the accordion pastry cutter to cut the sfoglia into 3 in [7.5 cm] pieces. Clear away any scraps and add them to your maltagliati pile (see page 100).
Cover the sfoglia with a clean, unscented plastic trash can liner, leaving the first row, closest to you, exposed. Position your index finger in the center of a pasta piece. Position your thumb and middle finger in line with the index finger at the bottom and top edge of the pasta piece, respectively. Gather the top and bottom edges and move them toward your index finger, creating two folds forming a valley with your index finger. Release your index finger and pinch only the peaks of the pasta together, ensuring a single thickness (see page 24) at the connection. This will create a tube through the middle of the shape, beneath the closure. Repeat with the remaining pasta pieces.
Transfer the shaped pasta to a clean work surface and let dry, uncovered, at room temperature, for 10 to 15 minutes. The strichetti are now ready to use, or you can dry them for future use: Set aside on a wooden surface, at room temperature, until completely dry, 2 to 3 hours. You can expedite the drying process by placing a fan near the pasta, avoiding direct air.
Meanwhile, repeat the process with the remaining dough ball.
The dried pasta will keep, at room temperature in an airtight container, for up to 2 weeks.
