Sfoglini Pasta Shop in West Coxsackie, NY creates 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.

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.

 

Selections From Sfoglini Pasta Shop

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.

SPELT FUSILLI
Spelt, also known as dinkel wheat, is an ancient species of wheat cultivated north-east of the Black Sea since 5000 BC and contains high levels of protein, dietary fiber and several B vitamins. Genetic evidence shows that spelt originated as a naturally occurring hybrid of a domesticated wheat, such as emmer wheat, and wild goat-grass. Our organic Spelt is milled by Farmer Ground Milling and adds a bold flavor and nutritional boost when blended with our organic durum semolina.

WHOLE GRAIN BLEND RADIATORS
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.

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.

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.

CUTTLEFISH INK SPACCATELLI
Cuttlefish or seppia ink is milked from the squid-like creatures found predominately in the warmer waters of the Mediterranean. Originally used for early manuscript writing, the beautiful slate coloring started to show up in signature dishes from Sicily to Venice in sauces and pastas. Cuttlefish Ink brings warm velvety notes and a mellow briny flavor to our delicious scroll-shaped pasta that pairs well with buttery seafood.