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Evan Funke

Evan Funke's Pasta-Making Techniques

Mastering the Art of Homemade Pasta

For Chef Evan Funke, pasta is not just a dish; it is a passion. His dedication to the craft is evident in every step of his pasta-making process, from the careful selection of ingredients to the meticulous execution of each technique. In this blog post, we will delve into Evan Funke's pasta-making secrets, providing you with an in-depth understanding of the techniques and principles that underpin his culinary artistry.

The Perfect Flour

The foundation of great pasta is the flour, and Evan Funke believes that the best flour comes from Italy. He uses a combination of “00” flour, which is finely ground and produces a delicate texture, and semolina flour, which adds a bit of chewiness. The ideal protein content for pasta flour is around 12-14%, as this provides a balance between strength and elasticity.

The Importance of Water

Water plays a crucial role in the pasta-making process. The amount of water used will determine the consistency of the dough, and the temperature of the water will affect the cooking time. Evan Funke prefers to use cold water, as it helps to develop the gluten and create a more elastic dough.

Kneading and Resting

After the flour and water have been combined, the dough needs to be kneaded to develop the gluten. Kneading creates a smooth, elastic dough that is easy to roll out and shape. Evan Funke recommends kneading the dough for at least 10 minutes, or until it is no longer sticky. Once the dough has been kneaded, it needs to be rested for at least 30 minutes. This allows the gluten to relax, which makes the dough easier to roll out.

Rolling and Cutting

The dough is now ready to be rolled out. Evan Funke uses a pasta machine to roll out the dough into thin sheets. The thickness of the sheets will vary depending on the type of pasta being made. For example, sheets for tagliatelle should be rolled out to a thickness of about 1/16 inch. Once the sheets have been rolled out, they can be cut into the desired shape. Evan Funke uses a variety of pasta cutters, including a chitarra for tagliatelle and a mezzaluna for ravioli.

Cooking the Pasta

Cooking the pasta is the final step in the process. Evan Funke believes that the best way to cook pasta is in a large pot of salted, boiling water. The pasta should be cooked until it is al dente, or slightly firm to the bite.

The Sauce

Of course, no discussion of pasta would be complete without mentioning the sauce. Evan Funke believes that the best sauces are simple and rustic, allowing the flavor of the pasta to shine through. Some of his favorite sauces include a classic tomato sauce, a pesto made with fresh basil, and a carbonara made with eggs, Parmesan cheese, and pancetta.

Conclusion

Making pasta is an art form, and Evan Funke is a master of his craft. His dedication to the craft is evident in every step of his pasta-making process, from the careful selection of ingredients to the meticulous execution of each technique. By following his techniques, you can create delicious, homemade pasta that will impress your family and friends.