When you eat artisanal pasta, you say to the world "Hey world! It's not sad that I eat pasta 7 nights a week. It doesn't make me a picky eater or an unadventurous hermit- I just happen to have a lot of fancy pasta around. So back off!" and then the world says "Ok dude, chill out. We just wanted to know if you wanted to go get pizza with us after work."
ORGANIC SEMOLINA RADIATORS
Traditionally named radiatore, after old cast-iron steam radiators, our radiators have nooks and ruffled edges that capture extra sauce to offer a superb bite every time. The design development for radiatore dates to between the two World Wars making it one of the newer shapes in the lineage of dried pasta. Great for chunky tomato sauces, add hunks of bacon and sausage, or combine with arugula, tomato and onion.
Ingredients: Organic Hard Red Wheat Flour, Organic Durum Semolina Flour, Water
RYE TRUMPETS
Sfoglini's stone ground organic whole rye flour from the New York Hudson Valley adds a crisp, bold snap to our flower-shaped trumpets. Whole grains milled by stone include bran and wheat germ for flours higher in essential vitamins, minerals and enzymes.
Ingredients: Organic Rye Flour, Organic Durum Semolina Flour, Water.
SAFFRON MALLOREDDUS
Our Sardinian specialty pasta, malloreddus, is enhanced with saffron to add a splash of yellow-orange color. For centuries, the island of Sardinia has been known for its saffron and sheep. Customary practices developed where saffron was used to color pale pasta — making it look rich with egg. Local sauces using flavorful sheep milk cheeses and butter highlighted distinct grass flavors varying with each region’s pasture land. A common pairing for this pasta is to serve it with cream sauces.
Ingredients: Organic Durum Semolina Flour, Water, Saffron
BEET FUSILLI
Sfoglini’s Beet Fusilli combines fresh cold-pressed beet juice with organic durum semolina to create a wealth of earthly flavor you’re sure to enjoy. Try it with some roasted beets and ricotta salata for a wonderful treat.
Fusilli are one of our most versatile and popular pasta shapes. We're proud to share that in 1924, New York brothers, Guido and Aurelio Tanzi, perfected their “fusilla” machine making it possible for us to follow in their footsteps.
Ingredients: Organic Durum Semolina Flour, Beets (Raw, Cold-Pressed Juice) Water
WHOLE GRAIN BLEND REGINETTI
Sfoglini's whole-grain blend features an organic, stone milled hard red flour from the New York Hudson Valley. Hard Red Wheat with higher protein levels and a darker wheat bran offers exceptional flavor, texture integrity and nutritional benefits. The rich, robust flour is fantastic when made into reginetti or mafaldine pasta, which means “little queens” in honor of Princess Mafalda of Savoy from the 12th century.
Ingredients: Organic Hard Red Wheat Flour, Organic Durum Semolina Flour, Water
ORGANIC SEMOLINA ZUCCA
Plump and round as the end of a zucchini or an open pumpkin, zucca or fioretti “little flower” offers a pasta pocket that fills up with any red or creamy sauce to deliver a perfect juicy bite.
Ingredients: Organic Durum Semolina Flour, Water
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Sfoglini was born from the vision of Chef Steve Gonzalez who has been a part of some of the most formidable pasta programs in New York City: Insieme, Hearth, Roberta’s, and Frankies Sputino, and former creative director Scott Ketchum who both talked for years about bringing a superior, locally produced pasta to New York City. Their vision became a reality in July 2012 when they opened their doors in the old Pfizer building in Williamsburg, now home to several small food manufacturers.
Sfoglini’s traditional offerings include sixteen organic durum semolina pastas plus a series of New York State grain pastas made with organic whole-grain, rye, emmer, einkorn and spelt flours. In addition to their signature pastas, Sfoglini also produces a line of seasonal pastasmade with fresh, local ingredients from New York City green markets and local farms.
Sfoglini also experiments with other unique ingredients and partners to make innovative, original pastas including a tomato leaf pasta collaboration with Riverpark restaurant and a beer pasta using milled grain from the Bronx Brewery. Sfoglini pastas are available fresh or dried and are being served at revered New York restaurants such as Tom Colicchio’s Riverpark, Chef’s Club by Food & Wine and the Mandarin Oriental Hotel.
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