American Sfoglino

A Master Class in Handmade Pasta

by Evan Funke

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Pub Date Sep 24 2019 | Archive Date Sep 02 2019

Chronicle Books

Arts & Photography | Cooking, Food & Wine

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Description

This debut cookbook from Evan Funke, esteemed chef of L.A.'s Felix Trattoria, is a comprehensive guide to the best pasta in the world. Sharing classic techniques from his Emilia-Romagna training, Funke provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home.

With little more than flour, eggs, and a rolling pin, home cooks can recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni, plus recipes for a variety of generous dishes, from essential sauces and broths.

Stories from Italy and the kitchen at Felix Trattoria add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes.

Note: Title may be too large for Kindle. Copyright marks throughout the book.

A Note From the Publisher

SFOGLIA

(sfol-EE-a):

A sheet of hand-rolled fresh pasta dough.

SFOGLINO or SFOGLINA

(sfol-YEE-no or sfol-YEE-na):

A maker of fresh pasta sheets.

SFOGLIA

(sfol-EE-a):

A sheet of hand-rolled fresh pasta dough.

SFOGLINO or SFOGLINA

(sfol-YEE-no or sfol-YEE-na):

A maker of fresh pasta sheets.

Advance Praise

"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 strozzapreti 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 founder and CEO of Union Square Hospitality Group

"This book might just be the finest, most educational tool available about the art of fresh pasta making.Thanks to Evan's maniacal enthusiasm, you may never again be tempted to buy dried, packaged pasta at the supermarket. And before you know it, the word sfoglino will roll off your tongue as expertly as you roll sfoglia itself." —Nancy Silverton, American Chef and winner of the James Beard Foundation's Outstanding Chef Award

"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