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.
Try our recipe for Beet Fusilli with Roasted Beets and Ricotta Salanta
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...
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. Try our Porcini Trumpets...
Market fresh ramps are blended with our organic durum semolina lending a hint of sweet garlic and onion flavor to our triple-layered helix shaped fusilli which capture and hold sauces between...
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....
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