Chef Evan Funke is a master pasta maker trained in the
Emilia-Romagna region of Italy who has worked with Wolfgang Puck
and Maestro Alessandro Spisni. In April of 2017, he opened Felix
Trattoria in Venice, California, to rave reviews and a packed
house. It was named as one of Eater's “12 Best New Restaurants in
America” and Esquire's “Best New Restaurant” in 2017.
Katie Parla is a Rome-based food journalist and the
author of Tasting Rome (Potter) and Food of the Italian South
(Potter). Originally from New Jersey, she has a master’s degree in
Italian Gastronomic Culture from the Università degli Studi di Roma
“Tor Vergata,” a sommelier certificate from the Federazione
Italiana Sommelier Albergatori Ristoratori, and an archaeological
speleology certification from the city of Rome. She is the author
and editor of more than 20 food books and has written for
publications such as Lucky Peach, The New York Times, The Guardian
and Saveur, among others.
Praise for American Sfoglino:
“Evan shares his deep love and respect for the traditions of
hand-rolled pasta in American Sfoglino, where every single
shape—from the squiggle of strozzapretti to the parcel of
cestini—is explained with care and love, and where each recipe
jumps off the page with appetite-inducing beauty.”
Danny Meyer, James Beard award-winning restaurateur and author
“There is something so simple and evocative about Evans cooking
that comes across the same when you thumb through the pages of this
book. It just warms the soul!”
Marc Vetri, James Beard award-winning chef, restaurateur, and
author
“Evan’s flawless pasta transforms grain into solid gold”
Chris Bianco, James Beard award-winning chef and author
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