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. Beginning with four foundational
doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, beginning with essential sauces and broth, like Passata di Pomodoro (Tomato Sauce) and Carne di Brodo (Meat Broth) to luscious Tagliatelle in Bianco con Proscuitto (Tagliatelle with Bacon) and Lasagna Verde alla Bolognese
(Green Bolognese Lasagna). Stories from Italy and the kitchen at Felix
Trattoria add the finishing touches to this master class in pasta, while
sumptuous photographs and 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. 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.
|Publication Date||24 September 2019|