Evan Funke is dedicated to the craft of pasta making and Italian cuisine, honed through his apprenticeships in Bologna. His culinary approach emphasizes a profound respect for terroir and a commitment to seasonality, fostering deep connections with local farmers and ranchers. His restaurants are celebrated for their authentic interpretations of Italian flavors and exceptional handmade pasta. Funke's philosophy centers on time-honored techniques, artfully applied to the finest ingredients available.
"In American Sfoglino, Evan Funke shares his classic training and provides detailed instructions for making pasta at home. Focusing on 15 pasta shapes, he'll walk readers through each stage of the process with step-by-step photography, from shaping orecchiette and cutting pappardelle to the proper way to blanch, dry, and preserve pasta"-- Provided by publisher
Das Geheimnis handgemachter italienischer Nudelkunst
Lernen Sie, echte italienische Pasta ohne Nudelmaschine selbst zu machen! Der Pasta-Profi Evan Funke erklärt Zutaten, Ausrollen und perfekte Saucen. Entdecken Sie Rezepte wie Pappardelle mit Entenragout und Maltagliati mit Bohnen. Schritt-für-Schritt-Anleitungen und Geheimtipps machen Sie zum Pasta-Profi!