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This debut cookbook from Evan Funke, esteemed chef of L.A.'s Felix Trattoria, is a comprehensive guide to the best pasta in the world. Sharing classic techniques from his Emilia-Romagna training, Funke provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, home cooks can 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). Stories from Italy and the kitchen at Felix Trattoria add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes.

"This book might just be the finest, most educational tool available about the art of fresh pasta making.Thanks to Evan's maniacal enthusiasm, you may never again be tempted to buy dried, packaged pasta at the supermarket. And before you know it, the word sfoglino will roll off your tongue as expertly as you roll sfoglia itself." —Nancy Silverton, American Chef and winner of the James Beard Foundation's Outstanding Chef Award

"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 strozzapreti 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 founder and CEO of Union Square Hospitality Group

"Evan Funke shows his generosity and love of pasta through this incredible book. Cooking these recipes will become part of your weekly routine, dirty pages guaranteed." — Jon Shook and Vinny Dotolo, James Beard Award-winning chefs

"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

"Evan Funke unlocks the beauty and craft of true hand-rolled pasta, honoring the traditions Italians have passed down through generations. He educates at-home cooks on the history of pasta shapes and the sacred bond between those shapes and their true match sauces, one of the most important steps when channeling your inner sfoglino. — Sarah Grueneberg, James Beard Award-winning chef/partner of Monteverde Restaurant and Pastificio

"Evan Funke is a master pasta technician with the heart of a nonna. American Sfoglino is a true testament of his craft and the only book you'll need to recreate his pasta at home." — Michele Forgione, chef/co-owner of Impasto, Pizzeria Gema, Chez Tousignant, and Da Rosa