Sfoglia
Sheets
Wide flat pasta for layering, rolling, or tearing. Lasagne is the model. They need the oven or a very gentle pan.
- Shapes
- 3, 3 with a full profile
- Measured
- 3 shapes
- Length
- 40 to 250 mm
- Width or diameter
- 40 to 120 mm
- Cook time
- 1 to 45 min
- Surface
- 2 smooth, 1 rough
- Dough
- 1 egg, 1 semolina or egg, 1 semolina
- Usually fresh
- 2 shapes
- Regions
- Liguria (1), Emilia-Romagna (1), Tuscany (1)
- On a brand page
- 1 shape
Ranges span every measured member.
What the family takes
Across the 3 profiled shapes, the sauces named most often: Pesto alla genovese (3), Walnut sauce (1), Butter and sage (1), Porcini (1), Meat ragu (1), Baked (al forno) (1).
3 shapes with a full profile
Fazzoletti
Sheets · Liguria
thin square of egg sheet, folded loosely on the plate like a handkerchief
Lasagne
Sheets · Emilia-Romagna
wide flat sheet, plain or with a ruffled edge
Testaroli
Sheets · Tuscany
spongy pancake cooked on a griddle, cut into diamonds, then boiled
Classic plates
- Fazzoletti al ragu biancoFazzoletti
- Fazzoletti con salsa di nociFazzoletti
- Lasagna napoletanaLasagne
- Lasagne ai funghiLasagne
- Lasagne al pestoLasagne
- Lasagne alla bologneseLasagne
- Mandilli de sea al pestoFazzoletti
- Testaroli al pestoTestaroli
- Testaroli con olio e pecorinoTestaroli
- VincisgrassiLasagne
Read more
Semolina versus egg dough: the two doughs of Italian pasta
The difference between durum semolina pasta and egg pasta: flour, water, eggs, where each is made, how each cooks, and which sauces each dough wants.
Fresh versus dried pasta: neither is better, they are different foods
The difference between fresh and dried pasta: dough, texture, cook time, storage, and which shapes and sauces belong to each.
Sources
- Every figure above is computed from the shape records. Each shape page names the brand page, spec sheet, or measured box behind its own numbers.
- The sauce counts and the classic plates come from the pairings and dishes in the profiled shape records: our editorial judgement, checked against the regional cookbooks named on the shape pages.