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

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Notes about Recipes in this book

  • Egg dough (Sfoglia all'uovo)

    • bwhip on April 19, 2020

      Excellent dough recipe. Proportions of flour to egg gave it perfect hydration. Very workable dough for kneading and rolling, and the finished product (papardelle in our case), was delightful to eat.

  • Spinach dough (Sfoglia verde agli spinaci)

    • Claudiazumbro on October 11, 2019

      Dough was very dry. Based on tried and true recipes (Marcella Hazan, Lidia Bastianich), I added one more egg and that fixed things.

  • Pappardelle with vegetables (Pappardelle alla contadina)

    • bwhip on April 19, 2020

      This sauce is fantastic. So many kinds of vegetables. Each one a perfect part of the overall rich and luxurious result, which we found to be delightful.

  • Tagliatelle with prosciutto and butter (Tagliatelle in bianco con prosciutto crudo e burro)

    • mjes on September 26, 2019

      I couldn't wait for a report from my son, so with a less than ideal pasta flour I made tagliatelle. The instructions varied from my standard by the addition of a curing step. The rationale for curing makes sense but I can't say that I saw a difference in the results. I suspect I need to test side by side with the same flour to see how important curing is. However, prosciutto, Parmesan-Reggiano, butter is a perfect simple sauce for the tagliatelle. Definitely will repeat.

  • Tagliatelle with simmered onions (Tagliatelle con salsa di cipolle)

    • mjes on December 09, 2019

      Think of browned marrow and rendered pancetta as the base for caramelizing onions Add wine and beef broth. Reduce. Sound like a great French onion soup recipe? In this case it is a sauce for tagliatelle - as tasty as it sounds. Perhaps, we need to perfect the recipe as first day soup, second day tagliatelle sauce.

  • Asparagus cestini (Cestini agli asparagi)

    • katiesue28 on May 18, 2020

      This was a delicious springtime meal. Make sure to get the pasta sheets quite thing, as the folded parts become thick. The recipe calls for a tsp of filling each cestini, I would increase that to 2 tsp each.

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Reviews about this book

  • Kitchn

    This book will help the ambitious home cook learn how to roll and whip pasta like an Italian nonna — completely by hand, no machinery required (and make a mean Bolognese!).

    Full review
  • Kitchn

    ...learn how to prepare 15 classic pasta shapes with nothing more than flour, eggs, and a rolling pin...followed by a master class in the right sauces to turn them into epic dinners.

    Full review
  • ISBN 10 1452173311
  • ISBN 13 9781452173313
  • Published Sep 24 2019
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

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, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) 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 a bold package offer a feast for the eyes.