Good Food
Chef Evan Funke rolls out traditional pasta shapes with Italy’s nonnas
“Anybody can make anything one time perfectly, but can you make it 10,000 times perfectly?” That’s the question posed by Felix chef Evan Funke in his series , “Shape of Pasta,” for Quibi.
By Evan Kleiman • • 1 min read“Anybody can make anything one time perfectly, but can you make it 10,000 times perfectly?” That’s the question posed by Felix chef Evan Funke in his series, “Shape of Pasta,” for Quibi. In pursuit of pasta perfection, the chef travels to Italy to explore heirloom grains and to meet nonnas making rare pastas specific to their hometowns.
The full episode
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The full episode
4 of 6Mushrooms, tacos, traditional pastas- 0:00‘Fantastic Fungi’: Learn about 1.5 million kinds of mushrooms
- 10:58Whimsical and joyful illustrations dot the award-winning ‘Salt, Fat, Acid, Heat’ cookbook
- 21:07Tacos define your micro-identity and roots, says Pablo Cruz
- 30:57Chef Evan Funke rolls out traditional pasta shapes with Italy’s nonnasYou’re reading this
- 39:24What do sea urchins taste like? Pennies, salt, cotton candy
- 47:19Chicken korma meet ‘Bajirao Mastani,’ plus other Indian food-film pairings