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, the basic pasta dough) at home.
With little more than flour, eggs, and a rolling pin, home cooks can recreate 15 classic pasta shapes, from a 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 Prosciutto and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna).
Includes stories from Italy and the kitchen at Felix Trattoria that add the finishing touches to this master class in pasta, while sumptuous photographs offer a feast for the eyes.