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
Campanelle, “little bell” in Italian, is also called gigli “lilies” as it holds its shape in fluted petals like a flower or a horn. It is exceptionally fanciful with its...
Plump and round as the end of a zucchini or an open pumpkin, zucca or fioretti “little flower” offers a pasta pocket that fills up with any red or creamy...
A cousin of spaghetti, Bucatini has a hole pierced through its center. Historically, its shape originated from wrapping fresh dough around a smooth stick or knitting needle. Bucatini pairs well...
Sfoglini's whole-grain blend features an organic, stone milled hard red flour from the New York Hudson Valley. Hard Red Wheat with higher protein levels and a darker wheat bran offers exceptional flavor,...
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