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About Evan Funke
EVAN FUNKE is a two-time James Beard-nominated chef based in Los Angeles. After working for six years with Wolfgang Puck at the iconic Spago in Beverly Hills, Funke departed for Bologna where he apprenticed with master pasta maker Alessandra Spisni at La Vecchia Scuola Bolognese. Under Spisni’s tutelage, Funke honed the time-honored techniques of making pasta by hand and acquired skills that would change his approach to cooking for good. Upon his return to the U.S., Funke took on the role
of Executive Chef of Rustic Canyon in Santa Monica, where he solidified a “return to terroir” approach to cooking and cultivated enduring relationships with California’s best farmers and ranchers. In 2013, Funke’s Bucato opened to immediate critical acclaim as one of L.A.’s top restaurants and set a new standard for handmade pasta in the city. Felix, Funke’s current venture, opened in 2017 and is a collabora- tion with Toronto-based restaurant group GUSTO54. Situated on famed Abbot Kinney Boulevard in Venice in L.A., critically-acclaimed Felix embodies Italian cooking sensibilities with a menu reflecting season- ality, expert craftsmanship, and genuine hospitality.
Funke was a semifinalist for James Beard “Rising Star Chef” at Rustic Canyon in 2009 and finalist for “Best New Restaurant” at Felix in 2018. FELIX continues
to garner national recognition and was named to Esquire’s “Best New Restaurants in America 2017,” Eater’s “12 Best New Restaurants in America 2017,” Bon Appétit’s “The Best Pasta We Ate in 2017,” was short-listed for Bon Appétit’s “America’s Best New Restaurants 2018”, featured on Thrillist’s “25 Best Italian Restaurants in America 2018” as well as the Los Angeles Times “101 Restaurants We Love 2018.” The documentary Funke (Tastemade) chronicles Funke’s journey to open Felix and debuted at the
Los Angeles Film Festival in 2018
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"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
Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino.
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.
Features recipes for home cooks to 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) in this treasure trove of a recipe book.
Includes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes.
Evan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award winning food photographer.
Makes an excellent gift idea for any pasta aficionado or avid Italian cook.