The recipe book

The recipes of the Romagna sfoglia

From Sunday tagliatelle to Christmas cappelletti: every recipe has amounts that follow the number of servings, a timer for each step and the tricks that get handed down in the kitchen.

11 recipes

Little squares of spoja lorda with a scalloped edge scattered on the board, next to the fluted pastry wheel Spoja lorda

Spoja lorda

Quicker than cappelletti, every bit as irresistible: the sheet dirtied the proper way

3 h 15 min 4 Medium
Fresh egg tagliatelle dressed with ragù, seen close up on the plate Tagliatelle

Tagliatelle al ragù

The Sunday dish, the way our grandmother made it

4 h 20 min 4 Medium
Passatelli just pressed through the ricer, with the tool resting on the board Passatelli

Passatelli in brodo

Bread, cheese and eggs: the broth of feast days and leftovers

55 min 4 Easy
Freshly hand-closed cappelletti lined up on the floured board to dry Cappelletti

Cappelletti in brodo

The Christmas first course, folded by hand around the table

5 h 30 min 6 Demanding
Two freshly cooked piadine on a wicker mat, with the brown marks of the testo Piadina

Piadina romagnola

It is not pasta, but it is the bread of Romagna

1 h 5 min 6 Easy

How the recipes are organised

Each card opens with a short introduction and then gets straight to the point: ingredients with amounts you can raise or lower with a tap, a numbered method with a timer where one is needed, and cooking mode which shows one step at a time in large type and keeps your phone screen awake.

If this is your first sheet of pasta, start from the technique section: five guides covering dough, rolling pin, thickness and storing. Then come back here and pick your shape.

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Try: tagliatelle, cappelletti, how to roll the sfoglia. Shortcut: Ctrl+K.