Handmade pasta is a thing of beauty, and Danielle Glantz's gigantic sheets of egg pasta are a work of art. Glantz prefers making and rolling her dough on a floured wooden work surface for the perfect amount of friction and give. Her recipe involves a good bit of elbow grease, but one taste of this silky, hand-rolled pasta justifies the time spent making it. When rolling the pasta, use flour very sparingly to keep the dough moist and tender.

How to Make Sfoglia (Fresh Egg Pasta)
Photo: Photo by Justin Walker / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Active Time:
1 hr
Total Time:
2 hrs 30 mins
12 (14 x 4-inch) sheets


  • 3 ⅓ cups 00 organic flour (about 14.14 ounces), plus more for work surface

  • 4 to 5 small to medium organic eggs (8 to 8 1/2 ounces)


  1. Place flour in a mound on a large wooden work surface. Make a well in center of mound. Add eggs to well; using a fork, beat eggs until combined. Begin to gradually incorporate flour using fork, working the inner rim of well into egg mixture. Once eggs have been incorporated, use your hands to push dough together. Using a bench scraper or a large knife, scrape any unincorporated flour into dough.

  2. Start kneading dough by using one hand to pull and the other to push and roll. Continue kneading until all flour is absorbed, 1 to 2 minutes. If dough seems dry, wet your hand to slightly incorporate water. Knead until dough forms a soft, smooth ball, about 10 minutes. Cover dough with plastic wrap, and let rest 45 minutes.

  3. Uncover dough, and sprinkle work surface with a light dusting of flour. Shape dough ball into a flat round. Using a long, straight rolling pin, roll dough away from your body, stopping just at the edge of the dough round. Turn dough a quarter turn, and repeat rolling and turning until dough is elastic, springs back slightly when pulled, and is about 15 inches in diameter.

  4. Position dough round so that half of round is hanging off edge of the work surface closest to your body. Roll away from center once toward 11 o'clock (left), then 12 o'clock (middle), and then 1 o'clock (right). Gently roll dough inward from top of circle so it loosely wraps around rolling pin; rotate dough a quarter turn, and unroll so that half of dough hangs off edge of work surface. Repeat rolling and rotating 3 more times, until dough is 1/16 inch thick and forms a rounded rectangular shape, about 28 x 25 inches.

  5. Cover dough with plastic wrap, and let rest 15 minutes. Roll dough around rolling pin, and flip dough over. Cover with plastic wrap; let rest 15 minutes. Uncover and let rest another 15 minutes.

  6. Cut dough into 12 strips that are about 14 inches long and 4 inches wide, trimming edges, if needed. Cover with plastic wrap until ready to use.

Make Ahead

Pasta dough can be prepared through step 2, wrapped tightly in plastic wrap, and refrigerated up to 1 day ahead.

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