ViLco wrote:
>
> What do you mean with "pulled" exactly? Kind of pinch away pieces of
> dough, as in "pizzicotti"? They can be both sweet or savory, tey
> googling them out.
> BTW, starting the dough by beating eggs in a flour well is the
> traditional way to make sfoglia here in Emilia, but that gets rolled.

I mean long pasta. Bugialli used the same method as the chinese video but I
don't remember if he twisted it, or what kind of flour, or what consistency
to look for before pulling. I think he dusted it with more four after each
pull.


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