American Sfoglino

A Master Class in Handmade Pasta (Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking)

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Pub Date 24 Sep 2019 | Archive Date 02 Sep 2019

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Description

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, plus recipes for a variety of generous dishes, from essential sauces and broths.

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.

Note: Title may be too large for Kindle. Copyright marks throughout the book.

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...


A Note From the Publisher

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.

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.


Advance Praise

"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."—Danny Meyer, James Beard Award-winning founder and CEO of Union Square Hospitality Group

"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

"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

"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...


Marketing Plan

Book tour and preorder campaign: Details to come July 2019

Book tour and preorder campaign: Details to come July 2019


Available Editions

EDITION Other Format
ISBN 9781452173313
PRICE $35.00 (USD)

Average rating from 19 members


Featured Reviews

Sfoglia like at their mama's home. For those of us passionate about the art of Italian pastamaking, but who cannot attend a course by Alessandra Spisni, this book gives a glimpse in what we could learn from attending the school of puff pastry and traditional Bolognese cuisine founded by the maestra. The book starts by providing an overview of the equipment and ingredients needed for successfully preparing pasta sheets, with lots of useful details like the type of pastry cutter, the best rolling pin, as well as tips on how to avoid drying the pasta or how to design your own rolling pin and tagliere. I haven't encountered this level of detail and attention for the equipment used in other pasta making cookbooks. The book continues with an ample description accompanied by step-by-step pictures for making the dough. The same attention to detail can be found, for example by describing with precise attention the movement of the hands: "turn the dough counterclockwise using your nondominant hand, moving it as you knead in 2.5-5 cm increments, like the hour markings on a clock." An abundance of recipes and variations follow, from spinach sheets to gnocchi, lasagna, papardelle as well as basic sauces (Bechamel, meat broth, tomato passata). There are troubleshooting advice spread throughout the book in case at one stage in the process something didn't turn quite right.
I felt that the pictures did justice to the dishes and helped highlights the main steps of preparation. The pictures were vivid and the sizing very well chosen. After reading the review copy, i wanted to order the book *now*, to put it by the kitchen counter and start preparing the recipes.

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Such a great book! I was tempted to gloss over The Basics (um, I dunno why I would since I've made pasta less than a handful of times in my life) but catching the subtitle 'F**** Your Pasta Machine' I realized I need to read this book word for word. It helps that it's such a beautifully designed book - gorgeous photos, great layout, easy-to-follow recipes, all of which make for a great cookbook (to me). Being an office worker, and seeing instructions 'thickness of approximately 4 Post-It Notes/7 Post-It Notes/9 Post-It Notes' just made me laugh out loud. It's a perfect measurement for me! Seeing lasagna made with whole pasta sheets versus store bought strips was a REVELATION. While I'm grateful to have been approved to review this book, I'm slightly sad that it was too large for a Kindle -- I would love to have this book as a reference book in my cookbook library.

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I have to begin by telling you that I love to cook and make things from scratch, so I look for books in cooking on how to do this. This book did not disappoint me at all. The book tells the history of the pastry, has a basics section on tools and ingredients you will need to make your own pasta. It is complete with pictures and I have decided I want the long wood rolling pin they have. These are pasta craftsmen who take you step by step on making your own pasta from start to finish. I like the fact the ingredients are in metric and measurements which helps not having to look it up. It also tells you how to store it and the length it will stay fresh.
Part one is the pastas and different types from Flour and Water Dough, Egg Dough to Spinach Dough.
Part two is the Pasta Shapes and Dishes from Lasagna Verde Alla Bologonese, Tagliatelle to Tortelilni and Gnocchi Di Ricotta.
Having made my own pasta before (not to this extent) I can tell you the difference in the taste and texture will make you never go back to boxed pasta. I recommend this book for any cook, if not for the recipes for the lessons it teaches.

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Wow, what a book. I love pasta and do sometimes make my own, albeit with a "f**ing pasta machine". This takes you so much further into the history and techniques to make the real deal. The details are entrancing, the recipes look delicious yet simple - just use fresh ingredients ideally picked half an hour before you use them. I totally go for that. Photos of making dough and forming shapes are especially helpful and I'm so glad we have digital images now - the first 5000 photos for the book! Can you imagine converting that to rolls of film. I shall take time, occasionally only I admit, to have a go at the more straightforward types from scratch and think that it would be a while before I came anywhere near to feeling confident with cestini or other filled shapes. But you never know. A book like this might just get the juices going. Thanks to NetGalley and Chronicle Books for an advance copy in exchange for my honest review.

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American Sfoglino: A Master Class in Handmade Pasta from Evan Funke far exceeded my expectations, and I had fairly high expectations.

I approached this as something just barely more than simply a recipe book. So many books claim to be in depth or a "master class" but basically cover a few tips and procedures then offer a bunch of recipes. I don't really have a big problem with that as long as the recipes are reasonably put together and, hopefully, tasty (not the recipes themselves, the results, but you knew that). So I was blown away when this really did offer the depth and breadth one would expect from an in-person master class.

The information in general, the tips on handling and what tools to use, how to use those tools, what to expect and what unexpected results likely means you did wrong. I almost felt like I should raise my hand when I had a question. Fortunately, since I was actually alone, those questions were usually answered as I read on.

I would obviously recommend this to anyone who wants to create their own pasta. I would also highly recommend this to those who enjoy reading about food, its history and variations, and also enjoys reading recipes almost as short stories. I know people like that and they would love this book even if they never tried to make their own pasta. Me? Well, I'm going to give it a try, probably several.

Reviewed from a copy made available by the publisher via NetGalley.

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This book is an honest representation of what it means to be a Sfoglino. I love how Evan Funke captured the real art of pasta making. The recipe methods are clearly defined and very easy to follow. His candid remarks about pasta making are both serious yet hilarious enough that it makes you heed all of his advice. Above all, you see, his passion reflected in this book. The photographs beautifully depict the artistry of pasta making and the heart that goes into every single dish. I was excited to review this book mainly because I closely follow Funke on social media. You know you can trust his recipes and I had no reservations when trying them. By the way, his method of measuring the thickness of pasta sheets (by post-it note thickness) is the highlight of this book. This guy is amazing.

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I don't eat a lot of pasta (gluten and carbs) but when i do, I want it to be spectacular - which is not easy to achieve at home. But the instructions in American Sfoglino are easy to follow, the ingredients are simple and commonplace and the results are magnificent!!! I'm a skilled home cook but i think that just about anyone could achieve great results with this book. Now my family is begging for homemade pasta all the time!

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"American Sfoglino" explains how to mix, roll out, and shape pasta by hand (no pasta machine). Plus some pasta-related stories from Italy and the author's life. The author explained how to make hand-rolled sheet pasta and provided 4 master dough recipes for making pasta. He also explained how to use those recipes to make 15 different pasta types, from strands to shaped pasta to stuffed pasta. The pasta types were: Lasagna Verde Alla Bolognese, Pappardelle, Tagliatelle, Maltagliati, Strichetti, Garganelli, Triangoli, Tortelloni, Balanzoni, Tortellini, Sorpresine, Cestini, Caramelle, Strozzapreti, and Gnocchi de Ricotta. Included were step-by-step photos that clearly demonstrated how to roll out and to shape the pasta.

There were also recipes for pasta sauces, fillings, and dishes. He mainly talked about using the pasta when freshly made, but he did explain how you can best keep it for later use. He gave tips on making tasty, evenly-cooked pastas. He kept the equipment you need to a minimum and even gave some make-shift ways to do things without needing specialized equipment. However, he sometimes used ingredients in the pasta dishes (not the pasta but the finished dishes) that might not be easy for the average person to find. He also sometimes suggested easier-to-find alternatives. If you don't mind the work of making pasta by hand, then this book should be very helpful in learning how to hand make and use sheet pasta.

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