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Come on Pauley, the recipe says it's "pasta all'uovo". You can't change the ingredients to get more ghits! Call it pasta if you don't like "egg pasta" (which is what it is). But I really think pastry is something completely different.
"Sfoglia" in Italian means both hand-made pasta and puff pastry, but "pasta all'uovo" is definitely not puff pastry, it's egg pasta, or pasta with eggs in it, used for lasagne, tagliatelle, cannelloni etc. In fact, I imagine these "rotoli" must be some kind of "cannelloni" with a meat and vege filling.