American Sflogino by Evan Funke

After having made penne a la vodka, inspired by another cook book, I wanted to further dive into my adventure of exploring making pasta. When completing this recipe from Evan Funke’s book, I was very satisfied.

How Long Did It Take?

Acquisition of Ingredients - Couple Hours, between the butcher and the grocery store
Cooking the Sauce - 1 evening, plus 1 hour the next day since I realized I didn’t have chicken stock
Making the pasta - 1 - 2 hours start to finish, pasta on rack, cut and another batch of dough in the freezer

Portioning and Food Prep

A double portion is plenty to last you weeks. I actually had to complete the recipe in a very large pot and a smaller pot. I froze the sauce in two large tupperware containers and left the remaining in my fridge for me to eat throughout the week and share with friends. I confess that it may have been more the former

Modifications

I know Evan Funke really advocates for hand rolling the pasta, but I used my kitchen aid with the pasta roller and fettuccine cutter attachments

What I learned

Meat from the local butcher is very tasty. I used to get my meat from Whole Foods, but now I prioritize seeing what I can get from butcher. My roommate’s boyfriend, who’s a professional chef, does it, so I started doing it. Smaller supply chain, hopefully better meat
When rolling the pasta with the kitchen aid, focus on one piece of dough at a time. Don’t try to roll multiple pieces at the same time. Go through settings 1 through 8 for one piece of dough and cut the flattened dough, and then proceed to the next piece of dough
A drying rack ended up being helpful to ensure the cut uncooked pasta would dry and not clump or stick to itself. This is the one I bought, and I’m pretty happy about it in terms of how it can compress for storage https://www.amazon.com/dp/B0B5T38CK5?psc=1&ref=ppx_yo2ov_dt_b_product_details