BOLOGNA, A CITY TO SAVOR, Art Hotel Commercianti

Bolognese pasta sheets: the ancient art of the “sfogline”

When one thinks of Bologna, it is impossible not to think of his world-famous cuisine: tortellini, tagliatelle, lasagna, and fresh pasta have become enduring symbols of the city’s culinary tradition. Yet, behind each of these dishes lies an ancient art rooted in simple gestures, patience, and passion - the art of the “sfogline”.

Bolognese pasta sheets are not merely an ingredient, but a true tradition passed down from generation to generation. Flour, eggs, and a rolling pin are all that is needed to transform a few simple ingredients into one of the most beloved culinary treasures of the Emilia region.

And what better way to discover this ancient tradition than by staying in the heart of Bologna? From the Art Hotel Commercianti - our boutique hotel in the center of Bologna - or alternatively from our luxury apartments (Art Studio Apartments and Luxury Apartments), also located in the city center, you can set out to explore the places, workshops and restaurants that still preserve the secret of handmade pasta and the art of the “sfogline”.

Who are the “sfogline”?

“Sfogline” are the true guardians of the tradition of fresh Bolognese pasta. In the past, it was primarily the women of the household who prepared the pasta dough daily for the entire family. With few tools and great manual skills, they would mix flour and eggs, roll out the dough with a rolling pin, and transform it into the various pasta shapes still found on Bolognese tables today.

The term “sfoglina” derives from “sfoglia” - the thin egg pasta that forms the foundation of so many traditional recipes. Even today, as you walk through the medieval alleys surrounding Piazza Maggiore - just a stone’s throw from our hotel near the Basilica di San Petronio - it is not uncommon to come across artisan shops and workshops where time seems to have stood still. It is here that “sfogline” - the ladies of fresh pasta - work theis craft. Armed only with a solid wood board and an extra-long wooden rolling pin, these women perform a feat of magic in mere minutes: transforming a simple mound of flour and eggs into a perfectly round, flawless sheet of pasta as thin as a veil.

Flour, eggs, and a rolling pin: the simplicity of tradition
The recipe for Bolognese pasta dough is deceptively simple: flour and eggs. Yet, the true secret lies in the preparation process. The dough is kneaded by hand until it reaches the right consistency, left to rest, and then rolled out with a rolling pin. The sheet of dough is gradually stretched - using precise, delicate movements - until it becomes thin and uniform.

To make authentic Bolognese pasta dough, simply following a recipe isn’t enough; it requires experience, intuition, and manual skill. Every “sfoglina” learns to gauge the dough’s consistency simply by touching and observing it. It is this attention to detail that makes handmade fresh pasta so special - and so highly prized - by both the people of Bologna and the tourists passing through the city.

The great Bolognese classics are born from the rolled-out pasta sheets

Once the pasta sheet is prepared, the magic begins. By cutting it the right way, you can create tagliatelle - an undisputed icon of Bolognese cuisine - which must be served with the traditional ragù.

With a bit more manual skill, the pasta sheet can instead become the base for green lasagna, made by adding spinach to the dough and layering it with ragù, béchamel sauce, and Parmiggiano Reggiano.

Then there is the balanzone, a stuffed pasta typical of Bologna that takes its name from the famous mask of the city’s dialect theater. Its distinctive green dough - achieved by using boiled, purèed spinach - encases a rich, flavourful filling made from ricotta, spinach, Bolognese mortadella, and Parmiggiano Reggiano. It is a pasta shape that blends the tradition of fresh pasta with Bologna’s popular, theatrical identity.

And finally, there is the tortellino, whose legendary shape - inspired, so the myth goes, by the navel of Venus - encases a secret filling and demands great skill in both preparation and sealing. Every Bolognese grandmother has her own secret recipe for the filling, though it generally consists of pork loin, prosciutto crudo, Bolognese mortadella, grated Parmiggiano Reggiano, eggs, and a pinch of nutmeg. Whether you choose to enjoy tortellini in the classic style - served in steaming cappon broth - or in a modern reinterpretation with a creamy sauce, every bite is a journey through the history of Bologna.

Each shape therefore tells a part of Bologna’s culinary history and demonstrates how completely different dishes can be created starting from the same ingredients.

That is precisely the beauty of staying at Art Hotel Commercianti: being just a short walk from the finest historic shops and most authentic “osterie”, where culinary traditions are jealously guarded every single day. And for those who prefer to explore the city on two wheels, you can also reach these shops by bicycle, taking advantage of the free rental service our hotel offers its guests.

The rolling pin, the “sfoglina”’s tool

In an increasingly technological world, the rolling pin remains one of the most important tools of the Bolognese tradition. No industrial pasta machines, no sophisticated gadgets: just a long wooden rod, hands, and the skilled touch of the “sfogline”.

Rolling out pasta with a rolling pin is a true artisanal craft. The sheet of dough is rotated, stretched, and thinned out little by little until it reaches the desired thickness. Watching a “sfoglina” at work is like witnessing a small performance of Bolognese culture: movements repeated thousands of times that become almost a dance.

Where to discover the art of handmade pasta sheets in Bologna

If you would like to get a closer look at the world of “sfogline” (traditional pasta makers), Bologna offers a variety of options. In the historic center, you can find fresh pasta shops where you can watch the pasta being made, buy specialties to take home, and - in some cases - taste the freshly made pasta right there to fully enjoy its freshness and authentic flavor. You can also take part in classes and workshops dedicated to handmade pasta, learning directly from the “sfogline” how to knead, roll out, and cut the dough.

It is a particularly interesting experience for those visiting Bologna who wish not only to see its monuments but also to connect with the traditions that make the city unique. And after learning how to prepare the “sfoglia” (fresh pasta sheets), the only thing left to do is taste it! Here are some of the shops where you can watch the “sfogline” at work, sample fresh pasta, and/or purchase their culinary works of art.

Le Sfogline (via Belvedere 7): Run by Renata and her daughters Daniela and Monica, this is Bologna’s historic temple of egg fresh pasta. Here, you can buy tortellini, tagliatelle, and lasagne that are strictly hand-rolled.

Bottega Alpappagallo (via Marconi): A shop with a kitchen where you can watch “sfogline” at work and stop to eat traditional dishes such as tagliatelle with ragù and tortellini in broth.

Sfoglia Rina (via Castiglione 5/b): Originating in Casalecchio and with a location in Bologna’s city center as well, it combines a fresh pasta shop with a dining concept where you can enjoy traditional pasta dishes.

Bologna, a city to savor

Bolognese pasta dough tells teh story of an authentic Bologna - a city of markets, artisan shops, laden tables, and recipes passed down from generation to generation.

By staying at the Art Hotel Commercianti, located in the heart of the historic center, you can immerse yourself in this unique atmosphere, strolling beneath porticoes and easily reaching the city’s main landmarks. It is a stay to be savored at a leisurely pace, alternating the discovery of monuments, squares and towers with the pursuit of the most authentic flavors of Bolognese tradition.

After a rich buffet breakfast at our hotel in the heart of Bologna, and a day spent exploring art, history, and the city’s famous porticoes, treat yourself to a lunch or dinner featuring fresh Bolognese pasta and discover the unmistakable taste of pasta dough prepared according to tradition.

Because in Bologna, pasta is not simply a dish to be eaten: it is a story that is kneaded, rolled out, and brought to the table.

Come and experience it firsthand: book your stay at the Art Hotel Commercianti and treat yourself to an experience that combines the charme of staying in an authentic art hotel with the pleasure of discovering the true flavors of Bolognese tradition. Let yourself be captivated by Bologna’s art, history and cuisine, and turn your stay into an unforgettable journey.