The Italian artisan who traditionally rolls sfoglia paper-thin by hand is a sfoglina.
Sfoglia is a fresh pasta sheet, especially associated with Emilia-Romagna and Bologna. A sfoglina traditionally works flour-and-egg dough with a long rolling pin called a mattarello, stretching it across a wooden board until it becomes remarkably thin. The sheet can then be cut into lasagna, tagliatelle, or other pasta shapes.
The word sfoglina is feminine; the masculine form is sfoglino, and the plural forms are sfogline and sfoglini. Historically, the craft was closely tied to women preparing festive and Sunday meals in Emilian households, although professional pasta makers of any gender work in the tradition today.
A common mix-up is to treat sfoglina as the name of the pasta itself. The pasta sheet is sfoglia; sfoglina describes the person who makes it. The related word lasagna refers to the broad sheet or the layered dish made from it.