30 DAYS OPEN PURCHASE
Evan Funke closed his restaurant in Los Angeles and moved to Bologna to learn how to roll pasta by hand, which is a considerably more drastic method than taking a course. He studied under Alessandra Spisni at La Vecchia Scuola Bolognese.
A sfoglina is the person who rolls the sfoglia, the sheet of pasta dough, in Emilia-Romagna. Historically, the profession has been practised by women and the title belongs to them. For an American man to call himself a sfoglino is therefore both presumptuous and self-deprecating, which is exactly what the title means.
When he returned home, he opened Felix in Venice, Los Angeles, with a glass-walled pasta room in the middle of the restaurant where the dough is rolled by hand in front of the guests. No machines are involved anywhere, and that is the entire philosophy.
The book takes you through fifteen shapes step by step. The photography is by Eric Wolfinger, the same photographer who did Tartine Bread, and was awarded a James Beard Award.
Requires a rolling pin, a large table and a willingness to make a fool of yourself a number of times before you get it right.
Format: Hardback
Number of pages: 272
Language: English
First published: 2019
