American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale
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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

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).

Includes stories from Italy and the kitchen at Felix Trattoria that add the finishing touches to this master class in pasta, while sumptuous photographs and a bold package offer a feast for the eyes.

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.

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.

Review

"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

"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." &mdash:Danny Meyer, James Beard Award-winning founder and CEO of Union Square Hospitality Group

"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''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 is an obsessive of the highest order and how lucky for all of us that his obsessions focus on pasta, specifically the pasta of Bologna where he perfected the egg-rich, artistically filled, and delicately wrapped treasures of Italy''s finest. At his L.A. restaurant Felix, Evan has introduced enthusiastic diners to the secrets of pasta bolognese. Now, with this magnificent book, he shares the skills he learned in Bologna-not just the obsession but also the love and the how-to, from simplest first steps to ornate special occasion shapes and everything in between." —Sara Jenkins, chef/owner of Porsena and Nina June

"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

Winner of the 2020 James Beard Award for Photography

About the Author

Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California. He lives in Los Angeles.

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. She lives in Rome, Italy.

Eric Wolfinger is a James Beard Award–winning food photographer. He lives in San Francisco.

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4.7 out of 54.7 out of 5
1,072 global ratings

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Top reviews from the United States

Amazon Customer
1.0 out of 5 starsVerified Purchase
Ridiculous
Reviewed in the United States on September 30, 2019
Eagerly anticipated -- have really been enjoying making pasta at home, but wanted a definitive recipe and riffs on the theme -- to better understand the craft and nuances. Sat down with the book and a glass of wine the night it arrived -- an hour later ready to toss it in... See more
Eagerly anticipated -- have really been enjoying making pasta at home, but wanted a definitive recipe and riffs on the theme -- to better understand the craft and nuances. Sat down with the book and a glass of wine the night it arrived -- an hour later ready to toss it in the trash. First, there is a whole section entitled "F** your Pasta Machine" um -- no. You need a certain sized wooden counter, and to roll the double batch of dough out to the thickness of two post it notes (not kidding) and then hand cut it. Yeah, it''s a really large wooden surface you need. Maybe a new kitchen. Right-o. The basic meat ragu has SEVEN meats in it -- and LARD, and takes 5-7 hours to cook. I bet it is delicious...but no, I''m not making it. This is not a cookbook, it''s a testimonial to this man''s journey into the bowels of old world pasta making. And that''s fine -- just don''t market the thing as a book that home cooks will use.
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Trent Vernon
5.0 out of 5 starsVerified Purchase
Wow. A masterclass in artisan pasta making
Reviewed in the United States on September 24, 2019
Just wow. This book is so beautiful.. and is a masterclass in gorgeous pasta. Will yours turn out like the pics the first time... prolly not! These pasta shapes do take practice! This book starts with four or five master pasta recipes that are used throughout... See more
Just wow. This book is so beautiful.. and is a masterclass in gorgeous pasta. Will yours turn out like the pics the first time... prolly not! These pasta shapes do take practice!

This book starts with four or five master pasta recipes that are used throughout the book. Yes.. only four or five.
There are a multitude of sauces and fillings though.

The usefulness of the book is the precise instruction (post it notes seem to be the measure of choice for thickness) on cutting and shaping the pasta.

I cannot wait to make the lasagne.. the photo of the lasagne alone will make you swoon.. and is pasta food porn if I have ever seen it!! That being said.. I have made the Bolognese... the steps and ingredients are pictured. It is one of those recipes I have always wanted to make! After ten years of owning it.. I finally used my kitchenaide grinder attachment! The results.. sublime. So damn delicious. I may have annoyed the Whole Foods girl by not ordering the charcuterie in thin slices.. rather by the pound.. but I am willing to take that abuse!

The instructions are clear and easy to understand.

The photography is gorgeous!

The recipes chosen look amazing! I want to attempt them all!!
Small quibbles.. I am not a fan of the non glossy pages.. I know they will get dirty anyway..but still.. also.

Some pictures.. although beautiful.. end up being a missed opportunity. There is a bread (crescent I think) recipe.. instead of the picture of a finished product.. it’s a picture of wood.. other page has a picture of squash blossoms to similar effect

Nesting recipes.. be prepared! You find a dish you want to make.. you will first have to turn to the page for the dough.. then the page for the sauce.. then the page for the filling.. and then where you started is the technique for rolling and cutting.

Recipes with hard ingredients.. truffles are there and a certain cheese that can’t be found outside of Italy.. why include it?

Lastly.. I know Evan says f your pasta machine.. and I would love to hand roll pasta with a 4 foot rolling pin.. sadly my one bedroom apartment kitchen in Los Angeles area.. has no such space to perform such tasks.. Pasta roller it is for me!

All of those aside. I was so excited to receive this book.. I couldn’t recommend it more.

Thank you Evan for sharing your amazing gift
48 people found this helpful
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Jennifer Guerrero
5.0 out of 5 stars
Best pasta dough ever!
Reviewed in the United States on September 24, 2019
This is a delightful pasta book. The author uses measurements by weight and is very detailed about the dough resting schedule, demystifying everything, and resulting in the most perfect pasta dough I’ve worked with. It’s foolproof. His instructions are super clear. You will... See more
This is a delightful pasta book. The author uses measurements by weight and is very detailed about the dough resting schedule, demystifying everything, and resulting in the most perfect pasta dough I’ve worked with. It’s foolproof. His instructions are super clear. You will be making some really neat pasta shapes.

Hand rolling. The book is all about hand-rolled pasta. He wants you to make a special board and roller. I didn’t. I used my granite countertop and my best rolling pin. I didn’t get the dough as thin as I’d like, and worked up quite a sweat, so I’ll continue using the rolling attachment on my Kitchenaid. If you make it too thick while you’re learning, no problem, you’ll just have to cook a little longer to reach al dente.

My thoughts and pics of the recipes I tried:
1) Sfoglia All’uovo (Egg Dough) – p 38. Best pasta dough ever. Really.
2-3) Strichetti alla Romagnola (with prosciutto, arugula, and tomatoes) – p 115. These are easy to shape and fun to make. I need a do-over, because I didn’t get the dough thin enough. Lovely fresh sauce.
4-8) Garganelli al Peperoni (with bell peppers) – p 128. Oh, the flavor of this sauce is fantastic! I love the addition of the licorice-y fennel against the sweet roasted peppers. These are a really fun and relaxing pasta to shape!
9) Gnocchi Di Ricotta alla Boscaiola (with pancetta, mushrooms, and herbs) – p 244. These were divine little fluffy cheesy pillows with a woodsy mushroom sauce.
10-12) Triangoli Di Zucca con Burro e Salvia (with pumpkin, butter, and sage). The browned butter butternut squash filling fragranced the whole house with a little fall heaven. These taste just wonderful. And the triangoli are a little easier to make than ravioli, because you’re only dealing with one layer of dough at a time.

I’ll update this as I play in the book more!

Some others I have flagged to try: Lasagne Verde Alla Bolognese – p 68 * Pappardelle Al Ragu di Cinghiale (with wild boar ragu) – p 78 * Tagliatelle al Ragu Della Vecchia Scuola (with Maestra Alessandra’s meat ragu) – p 90 * Maltagliati Con “Jeda” (with walnut pesto) – p 105 * Triangoli con Gorgonzola, Radicchio, e Rosmarino (with gorgonzola, radicchio, and rosemary) – p * Tortelloni Burro e Oro (with butter and tomato) – p 155 * Balanzoni con Burro Fuso e Aromi Misti (with butter, herbs, and spices) – p 167 * Balanzoni Burro e Nocciole (with butter and hazelnuts) – p 168 * Tortellini Pasticciata al Ragu (with meat sauce) – p 182 * Caramelle ai Carciofi (with artichoke filling) – p 220

*I received a copy to explore and share my thoughts.
75 people found this helpful
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czumbro
4.0 out of 5 starsVerified Purchase
Spinach pasta dough was too dry but final lasagna was 100
Reviewed in the United States on September 27, 2019
I have only tried one recipe so far - the lasagna with spinach pasta. Delicious, really good final result BUT the spinach dough recipe is definitely off. When made as directed - to the gram - it was unworkably dry. Much much drier than any other pasta dough I have made.... See more
I have only tried one recipe so far - the lasagna with spinach pasta. Delicious, really good final result BUT the spinach dough recipe is definitely off. When made as directed - to the gram - it was unworkably dry. Much much drier than any other pasta dough I have made. After some investigating using tried and true resources - Marcella, Lidia, Serious Eats - it seems that his recipe is one egg short. With that addition, it was great. But that was a bit of a disapppinting start.
35 people found this helpful
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Robert
3.0 out of 5 starsVerified Purchase
Good book but Beware of the measurements
Reviewed in the United States on February 1, 2020
While I admire Evan''s obsessive dedication to tradition and the importance of its preservation, I have been disappointed by the pasta recipes and how they turn out. Admittedly, there are numerous variables active in any ingredient list, but my experience of a disappointing... See more
While I admire Evan''s obsessive dedication to tradition and the importance of its preservation, I have been disappointed by the pasta recipes and how they turn out. Admittedly, there are numerous variables active in any ingredient list, but my experience of a disappointing product has been a repeated experience. For me - your results may vary - the basic egg pasta produced an overly dry dough ball (yes, I used a scale); the ricotta gnocchi were heavy and dense and Ive had similar experiences with other pasta recipes in the book. Oddly, I have never had these issues with other books i.e. Nancy Silverton, Marc Vetri, Thomas Keller etc. Perhaps Funke is so micro-focused on his particular process that he does not allow for critical variables. Once more thing: rolling your own pasta is emotionally and physically satisfying and rewarding but....to exalt it over machine rolled pasta...??? Is there a physics principle behind this judgment? More important: can you tell the difference in a blind, side by side test? Respectfully to Funke, I really doubt very few chefs could do so. Get this book for the story and Funke''s passion; get Vetri''s book for a reality check and ease of use.
9 people found this helpful
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D. Seidner
5.0 out of 5 starsVerified Purchase
A Must-Have for People Who Love the Art of Cooking
Reviewed in the United States on October 9, 2019
I have made pasta with my little (and wonderful) Atlas machine for many years. Having lived in Italy, and been witness to pasta made and rolled by hand, it''s always been on my mind as something to try on my own. I have been lucky enough to have had the opportunity to try... See more
I have made pasta with my little (and wonderful) Atlas machine for many years. Having lived in Italy, and been witness to pasta made and rolled by hand, it''s always been on my mind as something to try on my own. I have been lucky enough to have had the opportunity to try this under the guidance of due sfogline, but once tried does not a master make. And now this book has arrived and I feel like I can get back to my "practice!" I am a little confused about other reviews that chastise Mr. Funke for the handmade focus of this book. After all, it is the whole point and says so on the cover and throughout. There are many books about how to make pasta from scratch, and roll it out using a machine, but this book takes it to the next level. I think if you have any interest in taking the slower route or doing things by hand, this is a one of a kind book that will show you how to get there...next best thing to a patient teacher in your home. Mr. Funke''s introduction is inspiring and interesting and sets the stage for the premise and purpose of the book. The photos are beautiful (don''t look at them while hungry!) and the explanations and instructions are clear. I particularly love the history and background information he provides. I enjoy cooking tremendously and the focus on learning how to make pasta from scratch, by hand, is incredibly exciting. Thank you, Mr. Funke, for providing a doorway into what will hopefully remain an art forever.
9 people found this helpful
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ANN M.
1.0 out of 5 starsVerified Purchase
MORE LIKE A COFFEE TABLE BOOK.…
Reviewed in the United States on October 9, 2019
If you like a lot of reading and pretty pictures this book is for you!
13 people found this helpful
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Ebc
3.0 out of 5 starsVerified Purchase
Author Hawking this on Saturday Morning News Show Not What You Expect
Reviewed in the United States on November 7, 2019
This book is very technical. Great for advanced cooks but will be a challenge to the beginner. Gave it 3 Stars because if you are looking for that you will be happy. If you are looking at it for the historical value as well as recipes (as described by the Author/Chef on the... See more
This book is very technical. Great for advanced cooks but will be a challenge to the beginner. Gave it 3 Stars because if you are looking for that you will be happy. If you are looking at it for the historical value as well as recipes (as described by the Author/Chef on the television show) you will not be pleased.
8 people found this helpful
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Top reviews from other countries

DeeandBeeNewbridge
4.0 out of 5 starsVerified Purchase
It is a special book for pasta aficionados.
Reviewed in the United Kingdom on November 24, 2019
Nice book received on time. You will enjoy the depth of concernment about all things pasta. It is beautifully produced and has lovely photographs. Prepare to be inspired.
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Jorge bp
5.0 out of 5 starsVerified Purchase
Nice techniques
Reviewed in the United Kingdom on January 18, 2020
Nice starting homemade pasta book
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G
5.0 out of 5 starsVerified Purchase
Simply The Best
Reviewed in Canada on October 9, 2019
The best dough for stuffed pasta, full stop. I''ve been making pasta in this style for the past four years and Chef Funke''s dough is faultless: it stretches like a dream, is incredibly tender when cooked, yet durable enough to stretch without worrying Bout tearing. I''ve made...See more
The best dough for stuffed pasta, full stop. I''ve been making pasta in this style for the past four years and Chef Funke''s dough is faultless: it stretches like a dream, is incredibly tender when cooked, yet durable enough to stretch without worrying Bout tearing. I''ve made the balanzoni, smeraldine and tortelloni (though I subbed in his butternut squash filling, which was scrumptious). Yes, this method requires patience and practice and investment in tools. If you''re someone who is looking for a quick 30 minute dinner idea, perhaps Rachael or Jamie are more what youre looking for. If you are someone who, say, enjoys making sausage or charcuterie from scratch (ie. Enjoys the process and learning new things) you will fall head over heels in love with this book. Buon appetite tutti!!
5 people found this helpful
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banguscorp
3.0 out of 5 starsVerified Purchase
Eh
Reviewed in Canada on November 14, 2019
Good recipes for dough and some sauces. I have a pasta maker and use it. Don''t appreciate so much the "you''re a loser and lazy because you use a pasta maker tone". I don''t make pasta for a living. I do it in the evenings and weekends and I don''t have 3 hours. It''s a pretty...See more
Good recipes for dough and some sauces. I have a pasta maker and use it. Don''t appreciate so much the "you''re a loser and lazy because you use a pasta maker tone". I don''t make pasta for a living. I do it in the evenings and weekends and I don''t have 3 hours. It''s a pretty book.
3 people found this helpful
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SSNB
5.0 out of 5 starsVerified Purchase
An opus to pasta making
Reviewed in Canada on October 31, 2020
I love this cookbook. It’s informative and you can feel Evan Funke’s love for the craft of pasta making. The photography is informative as well as visually stunning. Apart from being a cookbook with authentic techniques and recipients, it’s a work of art.
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  • Pasta Foods

Winner of the 2020 James Beard Award for Photography

"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

SFOGLIA

(sfol-EE-a):

A sheet of hand-rolled fresh pasta dough.

SFOGLINO or SFOGLINA

(sfol-YEE-no or sfol-YEE-na):

A maker of fresh pasta sheets.

Forget Your Pasta Machine

A sfoglia, the heart of this book, is a sheet of pasta rolled by hand. Some people form it with a pasta machine. If you follow Evan Funke on Instagram already know his feelings on that...

Being a sfoglino, or pasta maker, in Bologna is a position of honor, deeply rooted in the city’s cultural history, traditions, and lore. For hundreds of years, bolognese pasta makers have practiced their daily ritual of rolling pasta by hand in laboratori (workshops) and homes all over the city. Sfoglini are the very foundation of bolognese cuisine.

The recipes in this book include traditional, centuries-old pasta forms such as Tagliatelle and Lasagna, as well as some creative ones, such as the Smeraldine. In accordance with the customs of Bologna, pasta shapes are paired with specific sauces. Buon appetito!

Winner of the 2020 IACP Award for Best Cookbook, Chefs & Restaurants category

CESTINI AGLI ASPARAGI

This filled pasta unites a favorite spring vegetable with Parmigiano-Reggiano. Each spring, they appear together across the Italian peninsula in a variety of ways, including in pastas and risottos. The asparagus and salty cheese contrast beautifully.

MINESTRA DI VERURDA CON SORPRESINE

Bologna’s cold winter months are dominated by hardy vegetables, such as bitter leafy greens and sweet heads of cabbage. What is nice about this soup is that it’s warming and filling without being heavy.

GARGANELLI CON RAGÙ DI AGNELLO

This braised lamb ragù is an Easter specialty in Emilia-Romagna, marrying the Christian symbolism of the sacrificial lamb with the natural rhythms of nature. In Bologna, suckling lambs are slaughtered in spring just as peas come into season. The tender meat is simmered with herbs and sweet seasonal peas, resulting in a soulful sauce with deep flavor.

STRICHETTI ALLA ROMAGNOLA

Romagna is the often-overlooked neighbor to the east of Emilia. While it is home to beach resorts, such as Rimini and Riccione, its cuisine is definitely overshadowed by the globally revered food of Bologna, Modena, and Parma. That said, the dishes of Romagna are simple, satisfying, and easy to prepare, and this pasta is no exception.

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American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale

American Sfoglino: new arrival new arrival A Master Class in Handmade Pasta outlet sale