Before the sauce, there is the sfoglia: a sheet of pasta worked thin enough to become ribbons, layers or filled shapes. In Bologna, learning to recognise that sheet makes the menu easier to read.
One dough, different meals
Tagliatelle become ribbons; lasagne become layers; tortellini need small filled shapes. The finished dish depends on more than the dough: thickness, cut, filling and cooking all matter.
The work behind the sheet
The word sfoglina describes a maker associated with the skill of rolling pasta by hand. Watch a demonstration or take a class if the process interests you, and ask what you will make before booking.
A lesson is most useful when it gives you time to practise. A quick demonstration and a hands-on class are different experiences.
Read the menu with confidence
- Tagliatelle: ribbons often paired with ragù in Bologna.
- Tortellini: small filled pasta, familiar in broth.
- Tortelloni: larger filled pasta, often with ricotta and herbs.
- Lasagne verdi: green pasta sheets in a baked preparation.
Bring the technique home
Start with one dough and one shape. Give the dough a rest, keep the unused portion covered and aim for even thickness. A pasta machine can help a home cook learn the texture without making the dish less worth cooking.
Cook tagliatelle al ragùRead further
Bologna’s fresh pasta traditions · Published tagliatelle recipe
Sources checked on 7 October 2026. Check current access and opening information before travelling.