Chronicle Books


American Sfoglino

A Master Class in Handmade Pasta
By Eric Wolfinger ; By Evan Funke ; Foreword by Nancy Silverton ; With Katie Parla
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The New York Times "Best Cookbooks of Fall 2019" 2020 James Beard Award Winner for Photography 2020 IACP Awards Finalist – Chefs & Restaurants  2020 IACP Awards Finalist – Food Photography & Styling This debut...
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The New York Times "Best Cookbooks of Fall 2019" 
2020 James Beard Award Winner for Photography 
2020 IACP Awards Finalist – Chefs & Restaurants  
2020 IACP Awards Finalist – Food Photography & Styling 

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.

Format: Hardcover
Pages: 272
Size: 8 1/2 x 10 1/2 V
Publication Date: 09/24/2019
ISBN: 9781452173313

Eric Wolfinger is a James Beard Award–winning food photographer. He lives in San Francisco.