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American Sfoglino

$35.00

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A comprehensive guide to old-world pasta making.

Evan Funke wants you to forget your pasta machine and instead, whip out your rolling pin and a little bit of elbow grease. American Sfoglino is all about la sfoglia–handmade egg pasta sheets typical of Emilia-Romagna. In his debut cookbook, Funke shares his techniques for hand-rolling pasta at home, including techniques learned from his pasta training under the mentorship of Alessandra Spisni at La Vecchia Scuola Bolognese. While hand-rolling pasta may seem daunting at first, Funke makes it accessible and approachable, even if all you have at home is a little flour, eggs, and a rolling pin.

 

Book includes:

  • Recipes for four foundational doughs
  • Instructions for creating 15 classic pasta shapes, plus dozens of essential sauces and broths
  • Stories from Funke’s travels in Italy and beyond
  • James Beard award-winning photography to feast your eyes on

 

“The recipes in this book are like walking down memory lane from my time spent living in Bologna. They are seriously authentic –– and filled with so much butter, pork, and Parmigiano!” – Sarah, founder of q.b. Cucina

Weight 42.72 oz
Dimensions 1.10 × 8.6 × 10.6 in

About the Authors

Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California. He considers himself a custodian of Italian tradition and master of old-world pasta-making techniques. Funke’s singular passion as a pasta maker and chef was solidified in Bologna, under the mentorship of Alessandra Spisni at La Vecchia Scuola Bolognese.

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.

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