Sfogliatelle

Directions

1. 1
   ["Make the dough: in the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, salt, butter, and water on low speed for 3 minutes. The dough should come together, but still look pretty rough. Raise speed to medium and mix for 3 minutes more-the dough should form a ball, but won't look totally smooth.", "Divide the dough in half. Use one right away, and wrap the other in plastic wrap. On a (very!) lightly floured surface, roll the first half into a rectangle about 5 x 10 inches.", "Set your pasta machine or rollers to the widest setting. Run the dough through the pasta machine, then fold it in half. Repeat this process 4 more times (a total of 5), continuing to run the folded dough through at the widest setting.", "Unwrap the second piece of dough, and use the plastic wrap to tightly wrap up the first piece (the dough will dry out if exposed too long to air in these early stages and become harder to work with). Repeat steps 2-3 with the second piece of dough.", "Unwrap the first piece of dough and place it on top of the second. Use a rolling pin to press the dough together, and roll it gently until it's about 1/2-inch thick.", "Run the dough through the pasta machine (still set to the widest setting), then fold it in half. Repeat a total of 10 times. After the final pass, fold the dough in half horizontally (from one long side to the other), then fold in half from one short side to the other.", "Wrap the dough tightly in plastic wrap and refrigerate for at least 1 1/2 hours.", "Quarter the dough-wrap all but one piece tightly in plastic wrap. On a (very!) lightly floured surface, roll out the dough into a rectangle about 4 x 7 inches. For the next step, you'll want to make sure you have access to a good amount of counter space, or maybe a friend or two to help (see headnote)!", "Set your pasta machine or rollers to the widest setting. Run the dough through the pasta machine. Flour the dough lightly as needed (I did not need to use flour at all for my dough). Continue passing the dough through the machine, making the setting smaller/narrower each time, until the dough is almost thin enough to see through-it will be about 4 feet long at this point. For me, this was the second to last setting on my pasta maker, but it may vary depending on yours!", "Gently lay the dough down on the counter. Working the length of the dough, gently stretch it to make it slightly wider and thinner (don't worry; it's very sturdy, but if you get a small rip or two, you won't be able to tell).", "Spread about 1/4 (1 1/2 ounces / 3 tablespoons) of the butter (listed under \"for rolling the dough\"") of the butter in a thin