Evan Funkes respect for tradition and detail makesAmerican Sfoglinothe perfect introduction to the fresh egg pastas of Emilia Romagna. Its bold in its simplicity and focus.Missy Robbins, chef/owner of Lilia and MISI
A comprehensive guide to making the best pasta in the world:In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award winningsfoglia(sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be asfoglino(a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.
Features recipes for home cooks to recreate 15 classic pasta shapes,spanning simple pappardelle to perfect tortelloni.
Beginning with four foundational doughs,American Sfoglinotakes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna).
Includes stories from Italy and the kitchen at Felix Trattoria that add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes.
Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke andAmerican Sfoglino.
Evan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California.
Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including theNew York Times,Food & Wine, andSaveur. Eric Wolfinger is a James Beard Award winning food photographer.
Makes an excellent gift idea for any pasta aficionado or avid Italian cook.
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Forget Your Pasta Machine
Asfoglia, the heart of this book, is a sheet of pasta rolled by hand. Some people form it with a pasta machine. If you follow Evan Funke on Instagram already know his feelings on that
Being asfoglino, or pasta maker, in Bologna is a position of honor, deeply rooted in the citys cultural history, traditions, and lore. For hundreds of years, bolognese pasta makers have practiced their daily ritual of rolling pasta by hand inlaboratori(workshops) and homes all over the city.Sfogliniare the very foundation of bolognese cuisine.
The recipes in this book include traditional, centuries-old pasta forms such asTagliatelleandLasagna, as well as some creative ones, such as theSmeraldine. In accordance with the customs of Bologna, pasta shapes are paired with specific sauces.Buon appetito!
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CESTINI AGLI ASPARAGI
This filled pasta unites a favorite spring vegetable with Parmigiano-Reggiano. Each spring, they appear together across the Italian peninsula in a variety of ways, including in pastas and risottos. The asparagus and salty cheese contrast beautifully.
Evan Funke is a master pasta technician with the heart of anonna. American Sfoglinois a true testament of his craft and the only book youll need to recreate his pasta at home.Michele Forgione, chef/co-owner of Impasto, Pizzeria Gema, Chez Tousignant, and Da Rosa
This book might just be the finest, most educational tool available about the art of fresh pasta making.Thanks to Evans maniacal enthusiasm, you may never again be tempted to buy dried, packaged pasta at the supermarket. And before you know it, the wordsfoglinowill roll off your tongue as expertly as you rollsfogliaitself.Nancy Silverton, American Chef and winner of the James Beard Foundations Outstanding Chef Award
Like any proper sfoglino the Italian term for a person dedicated to the art of fresh pasta making Evan Funke has mastered the craft of making fresh pasta to the point at which he can cook by his senses. Thanks to his pasta manual, written with Katie Parla, you can, too but first, expect lots of talk about the ideal gluten network, level of salinity and pursuit of perfection. Mr. Funke studied in Bologna, Italy, before opening Felix Trattoria in Los Angeles, and while his recipes for handmade pastas are involved, theres no machine required. The finished dishes are mostly streamlined, in keeping with his observation that 80 percent of Italian cooking is about getting the best ingredients. The rest revolves around treating them right, which youll do with ease thanks to his careful instruction and step-by-step photography. New York Times, A Best Fall Cookbook of 2019
Evan shares his deep love and respect for the traditions of hand-rolled pasta inAmerican Sfoglino, where every single shapefrom the squiggle ofstrozzapretito the parcel ofcestiniis explained with care and love, and where each recipe jumps off the page with appetite-inducing beauty.&mdash:Danny Meyer, James Beard Award-winning founder and CEO of Union Square Hospitality Group
Evan Funkes respect for tradition and detail makesAmerican Sfoglinothe perfect introduction to the fresh egg pastas of Emilia-Romagna. Its bold in its simplicity and focus.Missy Robbins, chef/owner of Lilia and MISI
Evan Funke unlocks the beauty and craft of true hand-rolled pasta, honoring the traditions Italians have passed down through generations. He educates at-home cooks on the history of pasta shapes and the sacred bond between those shapes and their true match sauces, one of the most important steps when channeling your innersfoglino.Sarah Grueneberg, James Beard Award-winning chef/partner of Monteverde Restaurant and Pastificio
Evan Funke shows his generosity and love of pasta through this incredible book. Cooking these recipes will become part of your weekly routine, dirty pages guaranteed.Jon Shook and Vinny Dotolo, James Beard Award-winning chefs
Evan Funke is an obsessive of the highest order and how lucky for all of us that his obsessions focus on pasta, specifically the pasta of Bologna where he perfected the egg-rich, artistically filled, and delicately wrapped treasures of Italys finest. At his L.A. restaurant Felix, Evan has introduced enthusiastic diners to the secrets of pasta bolognese. Now, with this magnificent book, he shares the skills he learned in Bologna-not just the obsession but also the love and the how-to, from simplest first steps to ornate special occasion shapes and everything in between.Sara Jenkins, chef/owner of Porsena and Nina June
About the Author
Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California. He lives in Los Angeles.
Katie Parla is a food writer and IACP award-winning author whose work has appeared in numerous outlets, including theNew York Times,Food & Wine, andSaveur. She lives in Rome, Italy.
Eric Wolfinger is a James Beard Awardwinning food photographer. He lives in San Francisco.