In the local dialect, spoia is literally the thin sheet of pasta, ready for creating any pasta shape. Careful use of the rolling pin makes it smooth and elastic. Pasta making is almost one millennium old in Romagna and every year, at the end of August, Massa Lombarda holds a traditional popular feast which celebrates the skill of rolling pasta dough.
Ingredients (serves 4): 3 eggs, 300 g of flour of the kind ’00’.
Method: the indispensable tools for making pasta are e’ tulìr (the board) and s-ciadùr (the rolling pin).
Place the flour on the board, make a well in the centre and crack the eggs into it. Using the tip of your fingers, mix the eggs with the flour, incorporating little at a time; knead the dough together with the alternated pressure of both hands. Make sure you regularly dust the work surface with flour and smooth out any lumps. The dough is ready when tiny bubbles start to appear. Roll out vigorously till you achieve a large and thin sheet of spoia.