Sfoglia (pronounced “sfo-lee-ah”) means “to thumb through” in Italian and refers to a type of handmade fresh egg pasta dough native to the Italian region of Emilia-Romagna. Sfoglia is made using just flour and eggs, then rolled paper-thin by hand using a wooden rolling pin, which helps the pasta develop its distinct textural characteristics. It’s then shaped by hand or cut using simple tools, into styles such as tagliatelle, tortellini, and agnolini.
