On today’s episode of THE FOOD SEEN, Evan Funke wants to be the best pasta maker in America, so it’s by no mistake that his cookbook is called: American Sfoglino. Funke found his way in Bologna, Italy, apprenticing at La Vecchia Scuola Bolognese, who’s doctrine he still abides by stateside. At Felix (Trattoria) in Los Angeles, Funke’s pasta making is a study of shape; not reshaping what pasta is, but rather, refining it. Whether it’s the smallest of bellybuttons for tortellos (tortellini, balanzoni, tortelli), or the delicate purse known as cestini, Funke teaches four master doughs that pave the way for all tutti la pasta fatta in casa.