MAKES ABOUT 1.5 KG [53 OZ], INCLUDING FILLING, SERVING 6
1 RECIPE SFOGLIA ALL’UOVO (PAGE 38), AT ROOM TEMPERATURE
1 RECIPE RIPIENO OF CHOICE: RIPIENO DI ZUCCA, RIPIENO DI FORMAGGIO, OR RIPIENO DI RICOTTA (PAGES 138–39)
“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). Set it aside on your work surface, uncovered, for 2 to 3 minutes to dry slightly. Cover the sfoglia with plastic and let rest for 2 to 3 minutes more.
Set an accordion pastry cutter to 21/2 in [6 cm]. Use firm and even pressure to cut the sfoglia into strips, moving from south to north. The edge of the pastry cutter should graze the west edge of the sfoglia. If the pasta isn’t cut all the way through, clean up the rows using a sharp knife. Beginning at the bottom edge of the sfoglia, use firm and even pressure to cut the pasta into strips, east to west. Clear away any irregular pieces and add them to your maltagliati pile (see page 100).
FILL THE TRIANGOLI: Transfer your ripieno of choice to a pastry bag (no tip needed). Cover the pasta with a clean, unscented plastic trash can liner, leaving the first row, closest to you, exposed. Pipe a grape-size amount (about 2 tsp) of filling in the middle of each pasta piece.
SHAPE THE TRIANGOLI: Orient a piece of pasta as a diamond. Using your thumb and index finger, fold the southern tip of the diamond up and over the filling. Join it to the northern tip and seal by pressing the tips together with your thumb and index finger to a single thickness (see page 24). Align your index fingers along the edges of the triangle, forming an inverted “V.” Press firmly to seal the entire triangle and create a single thickness.
Transfer the filled pasta to a clean work surface and let dry, uncovered, for 15 minutes. The triangoli are ready to use now, or you can blanch them for future use (see sidebar).
Meanwhile, repeat the process with the remaining dough ball and filling.
