Description
Book SynopsisTHE 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 comprehensiv
Trade Review
Praise for American Sfoglino:
“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 strozzapretti to the parcel of cestini—is explained with care and love, and where each recipe jumps off the page with appetite-inducing beauty.”
Danny Meyer, James Beard award-winning restaurateur and author
“There is something so simple and evocative about Evans cooking that comes across the same when you thumb through the pages of this book. It just warms the soul!”
Marc Vetri, James Beard award-winning chef, restaurateur, and author
“Evan’s flawless pasta transforms grain into solid gold”
Chris Bianco, James Beard award-winning chef and author
