![]() The Proper Egg-to-Flour RatioAs a general rule of thumb, use one large egg for every 100 grams of flour. Capotondo says you can use any type of eggs-chicken, quail, duck, etc.-as long as you follow the proper ratio. This will provide the hue and flavor for the dough. Use large, fresh eggs with bright yellow yolks. Once you master the technique, you can play with different flour types, such as using half semolina flour and half "00" flour if you prefer a pasta with a tougher texture. The consistency is like a fine powder, which makes it easier to roll out and shape the dough. If you can find it, Italian "00" flour is best. Because there are just two ingredients, it's important that they are of the best quality. This kind of pasta is common in central Italy. The IngredientsA sfoglina traditionally works with egg dough, made with just flour and eggs. Capotondo recommends sites like Fante's, Romagnoli Pasta Tools, Vermont Rolling Pins and the Italy-based company Taglia Pasta to find wooden pins and boards as well as other accessories like stamps, cutters and more. The rolling pin must be at least 30 to 40 inches long, as the sheets become very large when rolled. Wooden items like these can warp, so check to make sure there are no gaps between the pin and the rolling surface before you begin. The EquipmentBecause sfoglia must be rolled out into extremely thin and even sheets, using a completely flat rolling pin and board is key. This allows it to absorb sauces better and results in a superior texture. When egg dough is rolled out by hand on a wooden board with a wooden rolling pin, it gradually thins, increases in size and develops a coarseness from contact with the wood. When egg dough is pressed through a roller, it flattens quickly and is completely smooth. MachineThe first thing to know is that pasta made by hand is structurally different than pasta made by machine, such as an electric or manual roller or extruder. Her hope is to help pasta amateurs learn the methods of a sfoglina. Now, she's spending a year teaching pasta classes at the original location. She's returned a few times since then, including for the opening of the second location of the restaurant downtown. ![]() Three years ago, Capotondo came to Washington, D.C., for the first time to work with Fabio Trabocchi to open Sfoglina in Van Ness. While Capotondo was working in restaurants making fresh egg pasta, she noticed that her techniques fascinated guests, and she decided to share her knowledge by teaching. Today, many of these artisans work in restaurants sharing the importance of the Italian craft. ![]() ![]() Historically, a sfoglina would make pasta for Sunday dinners with the family. It's named for the sheets of pasta they roll, called sfoglia. She began making pasta at the age of 14 and later trained to become a professional sfoglina.Ī sfoglina is a woman who makes fresh egg pasta by hand using the traditional tools-a wooden pin and board. "I was so impressed that I decided to do this work," Capotondo says. She grew up watching her grandmother skillfully roll, cut and shape pasta with a wooden rolling pin and board. Simonetta Capotondo, an award-winning professional pasta-maker, understands the challenges of the craft. It's truly an art form, and as with any creative endeavor, it takes time to learn and master-often more time than an aggressive case of hanger will allow. Making fresh pasta from scratch is the kind of cooking that is just as likely to leave you crying and covered in flour as it is to leave you blissfully enjoying a bowl of perfectly shaped tortellini.
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