Egg dough (Sfoglia all'uovo) from American Sfoglino: A Master Class in Handmade Pasta (page 38) by Evan Funke

  • eggs
  • Italian 00 flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bwhip on April 19, 2020

    Excellent dough recipe. Proportions of flour to egg gave it perfect hydration. Very workable dough for kneading and rolling, and the finished product (papardelle in our case), was delightful to eat.

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