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American Sfoglino: A Master Class in Handmade Pasta Hardcover – Illustrated, 24 September 2019
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- Publisher : Chronicle Books; Illustrated edition (24 September 2019)
- Language : English
- Hardcover : 272 pages
- ISBN-10 : 1452173311
- ISBN-13 : 978-1452173313
- Dimensions : 22.48 x 2.79 x 27.56 cm
- Best Sellers Rank: 15,617 in Books (See Top 100 in Books)
- Customer Reviews:
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
Evan Funke is a master pasta technician with the heart of a nonna. American Sfoglino is a true testament of his craft and the only book you'll need to recreate his pasta at home.--Michele Forgione, chef/co-owner of Impasto, Pizzeria Gema, Chez Tousignant, and Da Rosa
Evan Funke is an obsessive of the highest order and how lucky for all of us that his obsessions focus on pasta, specifically the pasta of Bologna where he perfected the egg-rich, artistically filled, and delicately wrapped treasures of Italy's finest. At his L.A. restaurant Felix, Evan has introduced enthusiastic diners to the secrets of pasta bolognese. Now, with this magnificent book, he shares the skills he learned in Bologna-not just the obsession but also the love and the how-to, from simplest first steps to ornate special occasion shapes and everything in between.--Sara Jenkins, chef/owner of Porsena and Nina June
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
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
About the Author
Katie Parla is a Rome-based food journalist and the author of Tasting Rome (Potter) and Food of the Italian South (Potter). Originally from New Jersey, she has a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata,” a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archaeological speleology certification from the city of Rome. She is the author and editor of more than 20 food books and has written for publications such as Lucky Peach, The New York Times, The Guardian and Saveur, among others.
From the Publisher
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!
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
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Buon appetite tutti!!