Sfoglino Egg Dough Making
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Origin
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Description
Evan Funke's authoritative method for making traditional Bolognese-style egg pasta dough (sfoglia all'uovo) with precise hydration levels and proper gluten development. Based on years of experimentation, this technique achieves 57% hydration for optimal filled pasta structure using metric measurements exclusively.
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The Thread
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Flavour Context
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Pillars V — VII
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