The cheese-filled squares of spoja lorda I put to dry on the pasta dryer look like puzzle pieces.
In recent years, I have first scattered them on the table and then reassembled these pieces to create a new mosaic, more colorful and interesting, something in which I wanted to recognize myself again, feeling happy and proud of myself.
Here on the blog, I have already written about the journey that began a few years ago when I started to make regularly fresh pasta al matterello. And how it became a path of personal analysis and reconstruction.
I would like to transfer that story to the pages of a book to tell those who are going through a difficult time or who have been at a standstill for years that rebirth is possible as long as we are ready, first, to face the darkness that precedes it.
I know the idea of doing this is complex. The thought of facing our monsters is scary and probably even painful. Still, suppose you have been holding them at bay for a lifetime, which is what I have been doing. In that case, you also know that it is necessary because the effort it requires takes energy away from the good things we deserve to experience.
What are you waiting for? In the meantime, I continued with my fresh pasta therapy. In fact, I started the year by doing what reconciled me to the pleasure of living by eschewing darkness in favor of light.
I have made a spoja lorda pasta.
Traditional spoja lorda in broth
Spoja lorda (sfoglia lorda), which literally means dirty pasta sheet, is a fresh stuffed pasta typical of Romagna.
Minestra imbottita or stuffed minestra, another name for spoja lorda, was the format when there was little filling. Usually, that is leftover from other preparations.
Since it originated in Romagna, not surprisingly, its traditional stuffing is the same of cappelletti. Sometimes cappelletti from Romagna also include meat into the stuffing, but the most widespread version was and is mixed cheeses made for holidays and special occasions. When some filling was left over, the Zdora prepared a sheet of pasta to spread a thin filling layer.
More than filling, she dirtied the sheet of pasta, hence the name spoja (sfoglia) lorda (dirty).
Again, like for cappelletti, which is traditionally eaten in broth, the traditional spoja lorda is also in broth.
Today, some people serve it without broth, and it is an excellent idea since it lends itself to being dressed with different sauces, from passata and olive oil to vegetable sauce.
At my family home, for example, Grandma Sara made spoja lorda using the leftover filling from tortellini. I remember she would carefully and patiently roll out the filling, then close the pasta sheet on itself and use the pasta cutter wheel to cut little squares. Then, she served it in broth or with butter and Parmigiano.
Another thing you need to know about spoja lorda is that it’s very quick to prepare. If you’re a beginner pasta maker, it’s useful for practice. In fact, after spreading the filling on half of the sheet, you have to fold it back on itself and, with the pasta cutter, cut out 1cm squares. In this case, the tool seals the squares without you having to do anything.
The traditional filling of spoja lorda involves a mix of soft cheeses such as stracchino and ricotta and grated Parmigiano. Don’t matter, replace stracchino with ricotta. Make up the filling cheeses mix with what you have on hand and like.
You can serve the spoja lorda in chicken broth, Parmigiano, or vegetable broth.
Buona cucina, Monica
There is also a non-traditional spoja lorda recipe on the blog: HERE.
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Spoja lorda in broth
Ingredients
Filling
- 200 g of ricotta cheese or stracchino cheese or a mix
- 30 g of grated Parmigiano
- salt and nutmeg to taste
- grated zest of lemon to taste optional
Sfoglia
- 2 regular eggs
- 200 g of 00 flour
Instructions
Filling
- Put the ricotta, Parmigiano, a pinch of salt, and nutmeg in a bowl and mix with a fork or metal spoon. Let it rest outside the refrigerator while you prepare the puff pastry, or bring it back to room temperature an hour before using it.
Sfoglia
- Place the flour on the cutting board and form a well in the center with your fingers. Ensure the well is large enough to take the required liquid and pour in the eggs.
- Using a fork, gradually bring the flour toward the center to mix with the eggs.
- Stir until large crumbs form. From this point on, work the dough with your hands.
- Work the dough with regular wrist movements, pushing the mixture forward and bringing it back toward you for about 10 minutes until it is smooth and soft but not sticky.
- Form a ball and let the dough rest for 30 minutes at room temperature, wrapped in plastic film or under a glass bowl.
Spoja lorda assembling
- Roll out a thin sheet with a pasta machine or on the cutting board.
- Spread the filling evenly over half of the sheet.
- Sprinkle some grated lemon zest (about 1 teaspoon) over the filling.
- Fold the pasta sheet back on itself. Exert light pressure with your hands on the filled pasta sheet. This trick helps to remove any air that might cause the squares to open while cooking. If inexperienced, prick the surface with a fork or toothpick and then exert pressure.
- Use a pasta cutter wheel to cut out 1cm squares.
- Let the dough rest for 30 minutes out of the fridge.
- Bring the stock to a boil, pour in the spoja lorda, lower the heat to reduce the boil if it is too strong, and cook for about 3-4 minutes.
- Serve the spoja lorda in the hot broth.
Food tips
- Remove any spoja lorda squares leftover from the hot broth to prevent it from overboiling.
- Store any cooked leftovers in the refrigerator.
- Before cooking it, store the spoja lorda in the freezer for up to a month.
