About this eBook
*THE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY*
"Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI
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 and American Sfoglino.
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 winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (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 Sfoglino takes 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) in this treasure trove of a recipe book.
Includes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes.
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 the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award winning food photographer.
Makes an excellent gift idea for any pasta aficionado or avid Italian cook.
"Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI
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 and American Sfoglino.
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 winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (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 Sfoglino takes 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) in this treasure trove of a recipe book.
Includes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes.
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 the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award winning food photographer.
Makes an excellent gift idea for any pasta aficionado or avid Italian cook.
Ratings and reviews
5.0
4 reviews
Cathy Geha
- Flag inappropriate
21 September 2019
American Sfoglino: A Master Class in Handmade Pasta By Evan Funke Photography by Eric Wolfinger Having watched my Italian neighbor make pasta by hand when under four while living in Los Angeles I believe I fell in love with her and the pasta she made. I have made pasta with my daughter using a simple mechanical rolling device and found it an interesting experience BUT when I saw this book up for review I couldn’t resist. This book is indeed a master class in the art of handmade pasta. Evan Funke’s journey to Italy and his study of the craft is fascinating as are the many interesting shapes of pasta he demonstrates making in the book. The four master dough recipes are shared: flour + water, egg, spinach and gnoocchi di ricotta. Many sauces recipes are given along with what pasta to serve them with. The tools and ingredients used to create the pastas are detailed. The photography was exquisite and I felt I could taste the food by reading the recipes and through the beauty of the photographs. I don’t know that I would ever make pasta from scratch by hand on a regular basis as I do believe it would be labor intensive. That said, It was fascinating to find out how tubes are put into pasta, designs are put onto pasta and how fillings are done for a variety of shapes. There were shapes of pasta I have never seen and that was also a treat. Did I enjoy this book? Yes Would I buy this book for myself or a friend? Yes In the links below there is a YouTube video showing the author making pasta as well as an event one can attend and information about the restaurant where this homemade pasta can be eaten. Thank you to NetGalley and Chronicle Books for the ARC – This is my honest review. 5 Stars
3 people found this review helpful
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 the New York Times, Food & Wine, and Saveur. She lives in Rome, Italy.
Eric Wolfinger is a James Beard Award–winning food photographer. He lives in San Francisco.
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