FROM SFOGLIA TO LASAGNES: AN EVOLVING ART

The history of sfoglia, from its ancient origins to modern lasagne: how tradition meets the precision of today’s artisanal pasta dies.

Emilian sfoglia is the ultimate base for fresh pasta, made from just two ingredients: eggs and flour. It lies at the heart of many traditional dishes from Emilia, Romagna, Mantua, Marche, and Umbria.

ts origins are lost in time: as early as 35 B.C., the famous Latin poet Horace mentioned “lagane with chickpeas” (laganum), wide strips of wheat dough cooked in the oven or over fire. Over the centuries, that simple sheet of dough evolved: from the late Middle Ages, with stuffed pasta (the ancestor of the tortellini) appeared, to the 19th century, when tagliatelle was born.

Sfoglia has given rise to a universe of pasta shapes and preparations that vary from region to region. In Emilia-Romagna, fresh pasta traditionally contains eggs, while in Southern Italy durum wheat semolina is preferred, giving a firmer and more robust texture.

Some of the best-known formats born from sfoglia include:

• Tagliolini, thin and delicate, perfect in broths.
• Tagliatelle, ideal with Bolognese ragù.
• Lasagnes, the ultimate icon of Emilian cuisine.
• Ravioli e tortellini, filled with meat, vegetables, or other local specialties.

Lasagnes are the oldest type of pasta made in Italy. Often served during holidays, they require a long and careful preparation that calls for time and patience.

Modern lasagnes appeared during the Middle Ages, starting in the 12th century. Initially dressed simply with cheese, by the 16th century eggs began to appear in the dough, giving it a firmer and more resistant texture. At that time, lasagnes were even served alongside meat dishes, often paired with sweet spices.

From the 18th century onward, regional variations began to flourish:

• Bolognese lasagnes, with green pasta made using spinach or nettles, layered with Bolognese ragù, bechamel sauce, butter, and Parmesan cheese.
• Roman lasagnes, made without eggs, layered with tomato ragù (thinner than the Bolognese version), ricotta or pecorino.
• Neapolitan lasagnes, rich and festive, with meat ragù, fried meatballs, eggs, Parmesan, breadcrumbs, and pecorino.
• Marche-style lasagnes, or vincisgrassi, featuring a rich meat sauce (including chicken) flavoured with spices.
• Calabrian lasagnes, prepared with ’nduja, ricotta, and pecorino.
• Sicilian lasagnes, which adds peas and mozzarella to the Emilian recipe.
• Genoese lasagnes, where the layers of sfoglia are dressed in traditional basil pesto, boiled potatoes, and green beans. An alternative created for “lean days” when the Catholic tradition forbade the consumption of meat.

Today, alongside traditional regional versions, many modern alternatives have emerged:

• Vegetarian lasagnes, made with seasonal vegetables such as zucchini, eggplant, peppers, spinach, or mushrooms, often combined with fresh cheeses or béchamel.
• Pumpkin and amaretti lasagnes, or pumpkin and sausage lasagnes, typical of autumn and popular in Lombardy and Veneto, offering a unique sweet-and-savoury contrast enhanced by a sprinkle of cheese.
• White lasagnes, where ragù is replaced with a creamy mix of bechamel and cheeses, sometimes with vegetables or poultry.
• Zucchini and ham lasagnes, flavourful yet lighter, finished with mozzarella and bechamel.
• Seafood lasagnes, layering sfoglia with salmon, shrimp, mussels, or other shellfish.

Making perfect sfoglia is not only a matter of ingredients but also of tools. Today, tradition meets artisanal technology: with MyTrafile Adjustable Lasagna die, you can recreate the texture and porosity of hand-rolled pasta, achieving professional results in minutes. Do you prefer it thicker or thinner? With our adjustable die, you can choose your ideal thickness and customize every dough to perfection.