Do you wish you could have authentic fresh pasta like they serve in Italy? Master Instructor Leo Spizzirri, shares his technique for making Sfoglia, an egg pasta made entirely by hand in the style used in Bologna, in the region of Emilia-Romagna, Italy. This video is Part 1 where Leo discusses the equipment and recipe and how to make the dough. In Part 2, learn how to rollout, cut and cook the fresh pasta.
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Recipe
300 grams type 00 flour
180 to 195 grams of beaten whole eggs (3 extra large eggs, preferably organic)
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