Sfoglini

WHAT SETS SFOGLINI PASTAS APART IS THE QUALITY OF INGREDIENTS WE USE COMBINED WITH THE TRADITION AND INGENUITY WE DEVOTE TO MAKING OUR PASTA.The name Sfoglini (Sfoleenee) comes from the Italian word that describes the hand made pasta makers in Bologna. Most pasta available on store shelves is made with commodity flour using completely automated production lines. We launched in 2012 with the idea that people should have access to superb pasta made with the best ingredients, using a process that heightens flavor and nutrition. We work with several local flour mills in upstate New York to source whole grain flours, including ancient grains like emmer. We’ve also partnered with the Bronx Brewery to make pasta using their spent grain. Our seasonal pastas are made with fresh ingredients sourced from small family farms, (ramps, mint, chilies). We’re the only producer making dry pasta in New York City. That has resonated with our local customers, who have been instrumental to our early success. Sfoglini also sells fresh pasta to local restaurants (Tom Colicchio’s Riverpark, the Mandarin Oriental Hotel, Chefs Club by Food & Wine).