Sfoglini was born from the vision of Chef Steve Gonzalez who has been a part of some of the most formidable pasta programs in New York City: Insieme, Hearth, Roberta’s, and Frankies Sputino, and former creative director Scott Ketchum who both talked for years about bringing a superior, locally produced pasta to New York City. Their vision became a reality in July 2012 when they opened their doors in the old Pfizer building in Williamsburg, now home to several small food manufacturers.
Sfoglini’s traditional offerings include 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. In addition to their signature pastas, Sfoglini also produces a line of seasonal pastas made with fresh, local ingredients from New York City green markets and local farms.
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.