The exquisite variety of pasta today is because of the ingenuity of women in Italy who experimented with semolina and water every day, according to Evan Funke, renowned chef-owner of Felix and author of “American Sfoglino”. Listen in to hear how this master learned from a meastra in Bologna and found his life’s work rolling dough and preserving centuries of tradition.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Speaking Broadly is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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