American Sfoglino: A Master Class in Handmade Pasta by Evan Funke

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 maker and learn authentic Italian techniques for making homemade noodles rolled by hand in this award-winning pasta cookbook from master pasta maker Evan Funke! In this debut cookbook, two-time James Beard Award-nominated chef Evan Funke 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. A comprehensive guide to making the best pasta in the world, American Sfoglino features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. A bold package and sumptuous photographs from James Beard Award-winning food photographer Eric Wolfinger offer a feast for the eyes, while stories from Italy and the kitchen at Felix Trattoria add the finishing touches to this master class in homemade pasta. Read more

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From the Publisher Winner of the 2020 James Beard Award for Photography "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 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. 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! Winner of the 2020 IACP Award for Best Cookbook, Chefs & Restaurants category CESTINI AGLI ASPARAGI This filled pasta unites a favorite spring vegetable with Parmigiano-Reggiano. Each spring, they appear together across the Italian peninsula in a variety of ways, including in pastas and risottos. The asparagus and salty cheese contrast beautifully. CESTINI AGLI ASPARAGI MINESTRA DI VERURDA CON SORPRESINE GARGANELLI CON RAGÙ DI AGNELLO STRICHETTI ALLA ROMAGNOLA