American Sfoglino: A Master Class in Handmade pasta

American Sfoglino: A Master Class in Handmade pasta

Forget Your Pasta Machine
A sfoglia, the heart of this book, is a sheet of pasta rolled by hand. Some people form it with a pasta machine. If you follow Evan Funke on Instagram already know his feelings on that...

Being a sfoglino, or pasta maker, in Bologna is a position of honor, deeply rooted in the city’s cultural history, traditions, and lore. For hundreds of years, bolognese pasta makers have practiced their daily ritual of rolling pasta by hand in laboratori (workshops) and homes all over the city. Sfoglini are the very foundation of bolognese cuisine.

The recipes in this book include traditional, centuries-old pasta forms such as Tagliatelle and Lasagna, as well as some creative ones, such as the Smeraldine. In accordance with the customs of Bologna, pasta shapes are paired with specific sauces. Buon appetito!"Evan Funke shows his generosity and love of pasta through this incredible book. Cooking these recipes will become part of your weekly routine, dirty pages guaranteed."—Jon Shook and Vinny Dotolo, James Beard Award-winning chefs

"Evan Funke unlocks the beauty and craft of true hand-rolled pasta, honoring the traditions Italians have passed down through generations. He educates at-home cooks on the history of pasta shapes and the sacred bond between those shapes and their true match sauces, one of the most important steps when channeling your inner sfoglino.—Sarah Grueneberg, James Beard Award-winning chef/partner of Monteverde Restaurant and Pastificio

"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

"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." &mdash: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

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OTHER BOOKS

  • Ramen Obsession

  • Flour + Water: Pasta [A Cookbook]

  • Mastering Pasta: Marc Vetri

  • American Sfoglino: A Master Class in Handmade pasta

  • The Ultimate Pasta Machine Cookbook

  • The Ultimate Pasta and Noodle Cookbook

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