This beautiful Italian pastry is made of many, thin layers of dough that bake up delicately crisp and encases a creamy filling made with ricotta and semolina flour. This is definitely a project, but it yields delicious and impressive pastries that are worth the effort. It makes a great weekend baking project, and is made even better with a few pairs of helping hands. The dough is rolled thin using a pasta machine—at it’s longest it will stretch about 4 feet long. For this reason, it’s ideal to have a couple sets of hands on deck to handle the dough....
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