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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
I have made a spoja lorda pasta.<\/p>\n
![\"Spoja](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2025\/01\/IMG_6821.jpeg\")
<\/a>\n\t\t\t<\/div><\/figure>![\"Spoja](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2025\/01\/IMG_6846.jpeg\")
<\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\nTraditional spoja lorda in broth<\/h4>\n
Spoja lorda (sfoglia lorda), which literally means dirty pasta sheet, is a fresh stuffed pasta typical of Romagna.<\/p>\n
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.<\/p>\n
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.<\/p>\n
More than filling, she dirtied the sheet of pasta, hence the name spoja (sfoglia) lorda (dirty).<\/h5>\n
Again, like for cappelletti, which is traditionally eaten in broth, the traditional spoja lorda is also in broth.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
You can serve the spoja lorda in chicken broth<\/a><\/strong>, Parmigiano<\/a><\/strong>, or vegetable broth<\/a><\/strong>.<\/p>\n Buona cucina, Monica<\/p>\n There is also a non-traditional spoja lorda recipe on the blog: HERE<\/a><\/strong>.<\/p>\nKeep in Touch<\/b><\/h5>\n
![\"Spoja](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2025\/01\/IMG_6855-copia.jpeg\" "\\"Spoja")
<\/p>\n![\"Spoja](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2025\/01\/IMG_6846-160x160.jpeg\")
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