Giovanni Rana Sfogliagrezza
Giovanni Rana range of fresh filled pasta with a rough, porous egg dough made by a patented process.
Giovanni Rana Sfogliagrezza is a range of fresh filled pasta with a rough, porous dough. The company makes it with a patented process and rolls it with bronze cylinders, so the surface is rough and holds sauce well. According to the product pages, the dough is soft wheat flour, egg (30% of the dough) and durum wheat semolina.
The range includes pasta filled with prosciutto crudo, porcini mushrooms, ricotta and spinach, veal and meat, plus Casarecci — a small format filled with pork, mortadella and beef that the company also suggests serving in broth. In Sfogliagrezza Funghi Porcini dough and filling each make up half of the product; in Casarecci the dough is 65%.
Sfogliagrezza cooks in about 3 minutes, longer than the thin Sfogliavelo. It is fresh pasta and is kept in the refrigerator. The range is meant for dishes with sauce that should cling to the dough. The company uses the same Sfogliagrezza dough for lasagne sheets in the Fogli per Lasagne range and for the ribbons of the Pasta Lunga range.
Facts
| Raw material | Dough: soft wheat flour, egg 30%, durum wheat semolina |
|---|---|
| Main use | Filled pasta for dishes with sauce |
What it includes
How it connects to Pasta
Giovanni Rana Sfogliagrezza → kind of → Filled pasta → kind of → 🍝 Pasta
Links
- What it contains
- Wheat flour, 🥚 Chicken egg, Semolina, 🌾 Durum wheat
- Part of
- Giovanni Rana, Filled pasta
- Similar and different
- Ravioli, Tortellini
Frequently asked questions
How is Sfogliagrezza different from Sfogliavelo?
Sfogliagrezza dough is rough and porous, made by a patented process, and cooks in about 3 minutes; Sfogliavelo dough is very thin and cooks in about 1 minute.
What is Sfogliagrezza dough made of?
Soft wheat flour, egg (30% of the dough) and durum wheat semolina.
What to read next
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- Ravioli — Fresh filled pasta: pasta dough enclosing a filling; Garofalo's ricotta and spinach ravioli cook in 2–3 minutes.
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Tortellini — Small filled rings of fresh egg pasta from Bologna; the deposited recipe of the classic tortellino has a filling of pork loin, raw prosciutto, mortadella and Parmigiano Reggiano.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Giovanni Rana Gioiaverde · Giovanni Rana Duetto · Giovanni Rana Sfogliavelo · Giovanni Rana Fogli per Lasagne · Giovanni Rana Specialità Regionali · Giovanni Rana Pasta Lunga
Sources
- Giovanni Rana — Sfogliagrezza
- Giovanni Rana — Sfogliagrezza Funghi Porcini
- Giovanni Rana — Pasta fresca lunga