There’s nothing like a batch of still-warm sfogliatelle.
This process of rolling starts to form the layers in the dough. After these stages of rolling, it’s important to let the dough rest and chill. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 1/2 hours, and up to overnight.Quarter the dough, and wrap all but one piece tightly in plastic wrap. On a lightly floured surface, roll out the dough into a rectangle about 4 x 7 inches. Set your pasta machine or rollers to the widest setting. Run the dough through the pasta machine.
Unwrap the first dough spiral that you rolled, and place the excess 1 inch of dough at the end of the new piece of dough, overlapping by about 1/4 inch. Roll the spiral with the new dough, now making the log even thicker and larger by rolling the whole length of the second piece of dough. The log should be about 2 inches thick and about 8 inches long. Wrap the log tightly in plastic wrap and refrigerate until firm, at least 2 hours and up to overnight.
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