“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
a comprehensive guide to making the best pasta in the world: in this debut cookbook from Evan Funke, he shares classic techniques from his Emilia-Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. with little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.
|Dimensions||10 × 12 × 2.5 in|