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.
Sfoglini uses organic golden semolina flour ground from the center of durum wheat, customary in Italian dried pasta for centuries. In Latin, “durum” means hard. Hard wheats give dried pasta its ability to hold shape and more importantly, its “al dente” or “to the tooth” texture to capture as much sauce as possible in each bite.
Durum wheat is an ancient variety cultivated around 7000 BC in the Fertile Crescent of the Middle East. Sfoglini sources organic semolina flour from the Great Plains of North Dakota - an ideal climate for grains. North America now grows more durum wheat than Western Europe.
Sfoglini works with several local farmers and flour mills in New York to source whole grain flours ranging from hard red and rye to ancient grains like emmer and einkorn. Our goal is to be a catalyst for reviving specialty grains in the New York grain economy, and educating the public about the health and environmental benefits of organic and local farming practices.
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