About Sfoglini
About Us
Sfoglini was founded in Brooklyn in 2012 with a simple idea: to make pasta in the United States with the same care, tradition, and artistry as in Italy. What began in a 700-square-foot “pasta laboratory” has grown into a 37,000-square-foot factory in Coxsackie, New York—where we now craft more than 10,000 pounds of pasta a day.
From the beginning, we’ve believed pasta is more than a meal—it’s an experience. That’s why we focus on details that make the difference: the highest-quality grains, bronze-die extrusion, slow drying, and thoughtful innovation in shape design. Our pastas are enjoyed in home kitchens and acclaimed restaurants alike, always bringing people together around the table.
While our products have grown, our mission hasn’t changed: honor tradition, embrace creativity, and make pasta that inspires.
About Our Name
Our name, Sfoglini, comes from the Italian word sfoglina—the women who, for centuries, perfected the art of blending flour and water into silky sheets of dough and transforming it into pasta. Imagine early morning light dawning on a small farmhouse in Rome many centuries ago. Already hard at work, the family matron oversees the building of fires, the collecting of water and eggs, and the baking of bread. As the sun crosses the sky, she ensures essential goods are purchased, holiday meals are planned, animals are cared for, and clothes are progressively sewn and mended.
This adzora—“she who presides over the government of the home”—upheld cherished traditions and customs. Through her hard and humble work, these practices were passed from one generation to the next. And as she learned from those before her, she would teach her daughters and granddaughters to become la sfoglina—experts at blending water and flour into pasta dough, kneading it to silky elasticity, and rolling, twisting, or shaping it for specific recipes.
Our founder, Scott Ketchum, found inspiration in their unwavering commitment to tradition, skill, and quality.
“We started Sfoglini to stay true to the techniques we've learned from our Italian friends, producing at a larger scale but creating the most authentic product possible.”
While our products have grown and our brand has refreshed, we’ve remained faithful to the core principles of the collective sfoglini. We use imported organic Italian grains and locally grown whole grains to provide superior taste and nutritional value. Extruding dough through bronze dies produces a coarser pasta texture ideal for soaking up sauce, and slow-drying preserves flavor and nutrients, guaranteeing optimum satisfaction in every bite.
Historically, sfoglini hand-shaped the bells, pumpkins, or orecchie di prete (priest’s ears) they desired for particular recipes. Over time, their role evolved into a more professional craft and the sfogline passed their skills down through generations. At Sfoglini, we continue to honor these traditions through our innovations in shape artistry. The perfect shape enhances a meal by improving texture, sauce adherence, cooking consistency and visual appeal.
Our best-selling Trumpets, for instance, offer fluffy flutes that cling to chunkier sauces. Our golden-hued Saffron Malloreddus cradle generous amounts of sauce. The ruffles of Whole Grain Reginetti are ideal for classics reimagined. And Cascatelli, with its unique grooves and curves, was designed to capture every drop of sauce—perfect for hearty dishes.
For the Italian family, la sfoglina also passed down cherished recipes. From creamy bakes to rustic bowls and bright pasta salads, there’s always a new shape to discover. Every box of Sfoglini pasta carries that same skill and care, continuing the legacy of generations of sfogline.
“With Sfoglini, it’s not just a meal—it’s an experience. That’s what I hope people take away from a dinner served with Sfoglini pasta.” —Scott Ketchum