Sfoglini is a Brooklyn-based producer of small batch, freshly extruded pastas made from organic flours produced in America. The company was born from the vision of Chef Steve Gonzales and former creative director Scott Ketchum. Both talked for years about bringing a superior quality, locally produced pasta to NYC. Their vision became reality and now the company specializes in artisan pasta made using traditional bronze dies that create a textured, porous surface – perfect for the sauce to cling to rather than pooling at the bottom of the bowl.
Sfoglini’s signature offering includes 14 organic semolina and whole-wheat pastas. In addition, the company sources ingredients from NYC-based rooftop farms and green markets to produce a line of special seasonal pastas.
We received a generous sample of Sfoglini’s pasta flavors and shapes. Included in my shipment were: zucca, trumpets and spaccatelli made from organic drum semolina; and radiators and reginetti made of organic whole-wheat blend. From the special seasonal pastas, we received malloreddus (organic drum semolina with saffron) and cuttlefish ink spaccatelli (slate colored pasta with a sharp briny flavor).
I enlisted the cookbook club members and asked if they wanted to help with the pasta sampling. Those who volunteered selected a pasta bag and made a dish. Here’s what we all made:
Sharon picked the organic drum semolina trumpets shaped pasta. She made squash, mushroom and spinach pasta. It looks like a delightful dish for the fall season.
Val selected the spaccatelli pasta.
She jazzed up a marinara-based sauce and added roasted eggplant, parmesan cheese and sundried tomato chicken sausage. That combination of flavors sounds amazing!
I selected the zucca (meaning end of a zucchini or open pumpkin) shaped pasta.
I paired it with turkey sausage, roasted tomatoes in a white wine sauce. I love the way the sausage collected inside the pasta and gave you a hearty mouthful with each bite.
Pat selected the reginetti organic whole-wheat blend pasta.
She commented that the noodles reminded her of miniature lasagna noodles. It was fitting for her to use them to make skillet lasagna. Pat used her homemade marinara sauce, seasoned chopped veal, ricotta, cubed fresh mozzarella, and grated Parmesan cheese. I love the idea of a skillet lasagna dish with the ruffily pasta.
Terri selected the malloreddus shaped organic drum semolina with saffron pasta.
She paired her pasta with saffron lemon cream sauce with chives. That looks like a wonderfully light pasta dish.
I also sent Terri home with the cuttlefish ink spaccatelli pasta for her husband, as I know he likes it.
She prepared it with seared scallops in a light garlic cream sauce. It looks like a homemade dish with all the flavors of the sea.
The cookbook club members did a magnificent job developing creative sauces and toppings to pair with their pasta selection. I wish I could have tasted each of their dishes, as every one looked delicious!
Sfoglini pasta is served at many great restaurants in New York City, Washington DC and New Jersey. Additionally, it can be found at several artisanal shops throughout the US or you can purchase it online through their website. The special seasonal pastas do change periodically, so catch them while you can!
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Disclaimer: While I was provided with a complimentary sample of Sfoglini Pastas, the opinions and views expressed above are my own and describe my personal experience.