Felix Chef and Owner Evan Funke Creates His Signature Pappardelle Bolognese | THR Eats - video Dailymotion

"I'm not a creator, I'm not an inventor. I'm a culinary story teller," Funke told THR.

Transcript

00:00I am not a creator. I'm not an inventor. I'm a culinary storyteller. I don't fold

00:09any ego or interpretation into what I do. I'm a custodian of Italian culinary

00:17traditions. That's it.

00:23Italy to me is like mother's love. It's immediately familiar and comforting and

00:29I cook as if California is its own region in Italy. Today we're gonna do

00:38basically a pasta called sfoglia mattarello.

00:45So since you're gonna roll out an egg-shaped sfoglia and then turn it 90

00:52making a circle and we're gonna start rolling this pasta. What we're gonna try

00:59and achieve today is roughly a half a millimeter. Almost to where you could

01:04read a newspaper through it. I made it a few hundred thousand times. Actually that's

01:10not true. 51,000.

01:17I don't consider myself a master. I'm a student. I will always be a student because

01:22once I become a master, then what?

01:26So essentially what we've done is we've allowed this pasta to dry 10 minutes per

01:31side and we put it into a human atmosphere which is basically a plastic bag and now

01:37we've turned it out and we dried it and as you can see it's basically like cured

01:41leather. It's very supple, still very moist but it won't stick together. Alright so

01:47we're gonna cut papardelle. Papardelle means to eat vigorously. Uniformity and

01:55consistency is really the key when you're rolling out any type of pasta. And now

02:02these are destined for a dish from Bologna, ragu bolognese. Here I have our

02:09ragu bolognese. This recipe is actually 200 years old. It's essentially carrots, celery,

02:15onions, pork fat, brisket, a little bit of tomato sauce and red wine. While that

02:22comes up to heat, we're gonna grab our papardelle. Fresh pasta cooks very very

02:27quickly. So papardelle that's this fresh. I'm gonna leave it in here, say the

02:31alphabet silently in my brain and then pull it out.

02:35We've got our heated ragu here. It's beautiful. The pasta is beautifully cooked. Take a

02:42little bit of that water and add it to the ragu. We'll come back here to fire and

02:47turn up the heat. We're just gonna add a little bit of parmigiano reggiano, 48

02:54months to this. Cooking is a practice. Pasta making is a practice. You never

03:01master it. Once you stop learning, you might as well just quit. And that's it.

03:06All right.

03:22Let's go.