Unwrap the dough, and cut the disc into four wedges. Take one piece
out, and return the others to the plastic wrap. Set the pasta machine
on the widest setting (aperture) and roll your first wedge through.

Fold the dough into half lengthways, dust with cornflour and roll
through again.

This re-rolling technique is known as lamination (also used on pasta dough),
and will develop extra ‘bite’ to the dough.

Laminate another two or three times until the dough feels super
smooth  and plasticky. It may make a little cracking noise and get
blisters. That’s good!
Start rolling the dough through on the next thinner settings, once
each, until you reach the second thinnest setting (# 6 on my pasta
machine). You’ll JUST be able to see your fingers through the dough.

Aim for the dough to become as wide as the r ollers.

Roll the dough almost all the way through, leaving a small ‘tail’ caught
in the rollers for helpful tension later. Trim the end closest to you,
to  neaten. Paint a thin layer of softened lard over half the dough
length and begin to roll up tightly. You need very nimble fingers and
patience to start, but you’ll achieve a workable roll halfway through
the first sheet.

Next, we do four repetitive manoeuvres:

1. Working down the rolled dough, take a section and gently flutter
it to widen the dough strip to 18 cm (7 in).

2. Brush the dough with lard – I brush a half sheet at a time,
starting on the piece of rolled sheet closest to me.

3. Start rolling up, maintaining gentle tension towards you as you
roll up, narrowing the dough back to 16 cm (6¼ in).

Resist pulling the dough towards you too hard, as this will narrow the width
of the dough and you’ll get useless tapered ends, which mean less and
smaller sfogliatella.

Roll up too loose and the layers will gape open during shaping. Aim for
even rolling pressure, keeping it snug.

4. Release the end of the dough through the roller, tease out to
widen and trim the end.
continued …