Wise words from chef Evan Funke, plus five of his must-make recipes to boot.
If there's one fact that best defines Evan Funke, it's this: His literal job is to make pasta, but he refuses to eat the stuff in America. His fear, he says, is that American pasta might sully his sensory recall of the revelatory pasta-eating experiences he’s had in Italy. And for the chef-owner of L.A.’s handmade-pasta temple,Funke is a man obsessed, on a self-assigned lifelong mission to save obscure pasta shapes from the brink of extinction.
Which is to say, I was a bit intimidated when I flew out to L.A. to meet Funke—especially since I had gone to ask him for five regular old store-bought dried pasta recipes that one could easily make at home. Walking past the glass-walled pasta laboratory and catching a glimpse of a plaque that read “F*#% Your Pasta Machine,” I was worried that when he heard my request he might throw a vat of perfectly salted pasta water straight at my face.
But no! Turns out Funke is nearly as enthusiastic about cooking dried pasta as he is the fresh stuff. His favorites? When you’re on the hunt for those obscure, lesser-known shapes, look no further than
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