American Sfoglino
A Master Class in Handmade Pasta
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3.7 • 9 Ratings
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- $19.99
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- $19.99
Publisher Description
*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.
Customer Reviews
Pasta Making Habit Stuck
Since I read this book 4 months ago, I’ve made homemade pasta at least 20 times, each time deepening my skill, learning a nuance, and serving delicious food. I’m the prototypical “if I can do it, you can” type, and lo and behold with this book as my guide, I can do it. From several shapes in the Bolognese style, to simple but rich ragus and other sources that pare well.
Taking the basics for how to hand mix a dough, to how to roll it and cut it, everything you need is here. I’ve branched out from the recipes provided, and am making my own doughs colored with various vegetables, and making derivative sauces and fillings.
Instructions are given for how to simply make your own tools, and at least for me the clear instructions and delicious examples have born a new habit.