Description
Winner of the 2020 IACP Award for Best Cookbook, Chefs & Restaurants
2020 James Beard Award Winner for 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
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).
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 and American Sfoglino.
Makes an excellent gift idea for any pasta aficionado or avid Italian cook.
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.
Reviews
Praise for American Sfoglino:
"Evan shares his deep love and respect for the traditions of hand-rolled pasta in American Sfoglino, where every single shape-from the squiggle of strozzapretti to the parcel of cestini-is explained with care and love, and where each recipe jumps off the page with appetite-inducing beauty."
Danny Meyer, James Beard award-winning restaurateur and author
"There is something so simple and evocative about Evans cooking that comes across the same when you thumb through the pages of this book. It just warms the soul!"
Marc Vetri, James Beard award-winning chef, restaurateur, and author
"Evan's flawless pasta transforms grain into solid gold"
Chris Bianco, James Beard award-winning chef and author
Book Information
ISBN 9781452173313
Author Evan Funke
Format Hardback
Page Count 272
Imprint Chronicle Books
Publisher Chronicle Books
Weight(grams) 1210g
Dimensions(mm) 275mm * 223mm * 28mm
2020 James Beard Award Winner for 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
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).
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 and American Sfoglino.
Makes an excellent gift idea for any pasta aficionado or avid Italian cook.
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.
Reviews
Praise for American Sfoglino:
"Evan shares his deep love and respect for the traditions of hand-rolled pasta in American Sfoglino, where every single shape-from the squiggle of strozzapretti to the parcel of cestini-is explained with care and love, and where each recipe jumps off the page with appetite-inducing beauty."
Danny Meyer, James Beard award-winning restaurateur and author
"There is something so simple and evocative about Evans cooking that comes across the same when you thumb through the pages of this book. It just warms the soul!"
Marc Vetri, James Beard award-winning chef, restaurateur, and author
"Evan's flawless pasta transforms grain into solid gold"
Chris Bianco, James Beard award-winning chef and author
Book Information
ISBN 9781452173313
Author Evan Funke
Format Hardback
Page Count 272
Imprint Chronicle Books
Publisher Chronicle Books
Weight(grams) 1210g
Dimensions(mm) 275mm * 223mm * 28mm
