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.
{"Use 100g flour per large egg for precise proportion","Create 8-inch diameter well in center of flour with high enough walls to contain eggs","Incorporate flour gradually from interior edge of well using a fork","Work dough until it reaches cellulite-like texture indicating gluten formation"}
{"Bolognese pasta makers feel dough with fingertips to determine perfect development","Look for pancake batter consistency when cleaning flour from work surface","Use bench scraper to incorporate any remaining flour and scrape surface clean","Continue kneading until shaggy mass forms in 2-3 minutes, with varying wet and floury parts"}
{"Using imprecise measurements instead of metric weights","Making well walls too low to contain eggs properly","Incorporating flour too quickly causing uneven mixing","Stopping before proper gluten development is achieved"}