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) and begin cutting immediately. Set an accordion pastry cutter to 11/4 in [3 cm]. Use firm, even pressure to cut the sfoglia into strips, moving south to north. The edge of the pastry cutter should graze the west edge of the sfoglia. Beginning at the bottom edge of the sfoglia, use firm, even pressure to cut it into strips, east to west. Clear away any irregular pieces and add them to your maltagliati pile (see page 100).
Cover the sfoglia with a clean plastic trash can liner, leaving only a single row exposed.
SHAPE THE SORPRESINE: Orient the pasta as a diamond on the palm of one hand. Using the thumb and index finger of the opposite hand, fold the southern tip of the diamond and join it to the northern tip, forming an open, empty purse. Using the same two fingers, seal the pasta, just at the top, pressing it to a single thickness (see page 24).
Transfer the pasta to the other hand and insert an index finger into either end of the pasta tube. Pull the pointed pasta flaps away from the sealed end and join them, pressing the pasta to a single thickness.
As each sorpresina is shaped, place it on a clean work surface, taking care not to let it touch the other pieces. Repeat the shaping for the remaining sfoglia, working one row at a time. Allow the shaped pasta to dry, uncovered, on your work surface for about 15 minutes. The sorpresine are now ready to use, or you can dry completely and store in an airtight container for up to 2 weeks.
Repeat the process with the remaining dough ball.
