Our Sardinian specialty pasta, malloreddus, is enhanced with saffron to add a splash of yellow-orange color. For centuries, the island of Sardinia has been known for its saffron and sheep. Customary practices developed where saffron was used to color pale pasta — making it look rich with egg. Local sauces using flavorful sheep milk cheeses and butter highlighted distinct grass flavors varying with each region’s pasture land. A common pairing for this pasta is to serve it with cream sauces, fresh mint and pecorino.
Fresh basil from Kitchen Garden Farm is blanched then shocked in a cool ice bath to help retain the bright green color and puréed before adding to our organic durum semolina. The...
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...
Fresh organic mint from Kitchen Garden Farm is blended with our organic durum semolina offering a cooling rush of mint flavor best highlighted with a simple sauce or as the base of a...
A fresh purée of porcini mushrooms are added to our signature organic semolina for a subtle earthy flavor that makes a unique pairing to any dish.
Grab a plate and join us!
Receive monthly discounts and stay up-to-date on our seasonal specialties. Subscribe today!