Sfoglini creates a number of unique seasonal & specialty pastas using local ingredients and spices from city gardens, breweries and other restaurants. Some of our partnerships have included a Bronx Brewery spent grain pasta and a bronze fennel pasta made with ingredients from Tom Colicchio's Riverpark restaurant and farm. Our seasonal pastas change frequently, so check in often to see what we have available.
ALL ORDERS PLACED AFTER MONDAY, DECEMBER 10th will be shipped according to your "Shipping Method" selected at checkout. We recommend using the Ground, next day, two day or three day shipping after December 10th.
Free Shipping with $50+ Purchase, UPS Sure Post, and Free Pasta of the Month Club Sure Post Shipping are not guaranteed to arrive by December 24th for orders placed after December 10th. *No orders will ship between Dec 21st and Dec 25th.
Fresh basil from Kitchen Garden Farm is blanched then shocked in a cool ice bath to help retain the bright green color and puréed before adding to our organic durum semolina. The...
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...
Fresh organic mint from Kitchen Garden Farm is blended with our organic durum semolina offering a cooling rush of mint flavor best highlighted with a simple sauce or as the base of a...
A fresh purée of porcini mushrooms are added to our signature organic semolina for a subtle earthy flavor that makes a unique pairing to any dish.
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....
Kitchen Garden Farm Organic Sriracha Chili Sauce, made with organic peppers grown on their family farm, is added to our signature organic durum semolina to make this mouthwatering pasta. The...
Grab a plate and join us!
Receive monthly discounts and stay up-to-date on our seasonal specialties. Subscribe today!