At Sfoglini, pasta-making is both craft and science. Every step honors traditional Italian methods while embracing American ingenuity. From selecting the finest ingredients to shaping, drying, and packaging, our process is designed to bring authentic, flavorful pasta to your table.
It all begins with the grain. We use premium organic semolina flour, milled from the heart of durum wheat, alongside stone-milled whole grains sourced from New York farms. These include rye, hard red wheat, and ancient varieties like einkorn and spelt. Each flour is carefully chosen for its flavor, texture, and nutritional integrity, providing the foundation for pasta that is both satisfying and nourishing. These grains are more than just ingredients—they are the starting point for every perfect bite.
Learn more about our whole grains and farmer-ground flours (insert blog link - need to create)
Once the dough is mixed, it is extruded through heavy bronze dies, a time-honored Italian technique that shapes pasta with care and precision. As the dough passes through the die, it develops a rustic, slightly rough texture. Unlike smooth Teflon-cut pasta, our bronze-cut shapes hold sauce exceptionally well, capturing every drop of flavor in each bite. From the gentle tuck of our Zucca to the unique grooves of Cascatelli, the bronze die gives every shape its distinctive personality.
Dive deeper into the art and science of our bronze dies in our feature with a third-generation die producer at D. Maldari & Sons, Inc. (insert blog link - need to create)
After shaping, the pasta rests overnight in low-temperature dryers. This slow-drying process allows flavors to deepen, textures to stabilize, and nutrients to be preserved. This careful process guarantees that each box of Sfoglini pasta delivers consistent quality, shelf stability, and exceptional taste.
What began in a 700-square-foot pasta “laboratory” in Brooklyn has grown into a 37,000-square-foot factory in the Hudson Valley. Here, thousands of pounds of pasta are crafted daily—from classic semolina pastas to wholesome whole grains and inventive specialty shapes. Each step is guided by both tradition and innovation, ensuring that every pasta shape—whether Trumpets, Saffron Malloreddus, Reginetti, or Cascatelli—delivers the best possible experience at the table.
Our semolina pastas, made from the heart of durum wheat, are a staple of traditional Italian cooking. Their slightly coarse texture helps sauces cling, while their naturally rich flavor and protein content ensures the perfect al dente bite.
Whole grain pastas combine semolina with stone-milled whole grains, offering fiber, essential nutrients, and deep, earthy flavors for family meals that are both hearty and nourishing.
For those seeking flavors, our Specialty Collection features unique pastas crafted from natural, non-GMO ingredients, such as umami-rich porcini mushrooms and fragrant saffron. Every shape, from Malloreddus to Zucca, is bronze-cut and slow-dried to hold sauce beautifully.
Every Sfoglini pasta is a marriage of heritage, high-quality ingredients, and time-tested techniques. Bronze-cut shapes, slow drying, and carefully sourced grains all work in harmony to create pasta with depth, texture, and flavor. When you cook with Sfoglini, you are bringing tradition to your table, along with the craftsmanship and care of every step in our process.
Explore our semolina, whole grain, and specialty pastas to experience the difference that thoughtful ingredients and meticulous techniques make. From classic favorites to innovative new shapes, each bite is a celebration of what pasta can truly be.
