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[1] Sfoglini artisan pasta makes beautiful shapes like these reginetti, ribbon-shape pasta, shown here with black truffles. It’s a gourmet’s fantasy realized (all photos © Sfoglini Pasta except as noted).
[2] The Pasta-Of-The-Month Club delivers two boxes of artisan pasta each month.
[3] The famous dish Cacio e Pepe, madw with trumpet pasta. Here’s the recipe.
[4] Flower shaped rye trumpets are made from stone ground organic whole rye flour, grown in New York’s Hudson Valley.
[5] These cuttlefish spaccatelli are made with black cuttlefish ink. Cuttlefish and squid are cousins. Here’s the difference. Spaccatelli, sometimes called strozzapreti (“priest’s collars”), resemble a rolled-up scroll.
[6] One of our favorite shapes, zucca, Italian for pumpkins, have eye appeal and are a shape to sink one’s teath into.
[7] Malloreddus, sometimes called gnocchetti sardi (small Sardinian gnocchi), are popular Sardinian pasta in the shape of thin ribbed shells. Malloreddus is derived from the Latin for “small morsel.”
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For a pasta lover with a good palate, there’s no better gift than artisan pasta made with old-school Italian techniques: the best wheat, traditional bronze dies and plates, slow-drying at a low temperature to preserve both flavor and nutrients. (The original pasta noodles were hung over rods and lines to air dry.)
The result: great flavor and an appropriately rough texture that makes the sauce stick.
Sfoglini (sfo-LEE-nee) pastas are made with organic grains grown on North American farms and milled in the U.S.
It’s our Top Pick of The Week.
The dough is extruded through bronze dies, slow-dried, and packaged in New York’s Hudson Valley, an artisan food mecca.
The wheat and other grains are the best in North American. The grains are organic, and include conventional semolina plus einkorn, emmer, rye, spelt, and whole-grain flours.
In Italian, a sfoglina is someone who makes sfoglia, a family of Italian pastas.
A sfoglina (sfo-LEE-na) is historically seen as a middle-aged woman who kneads and spreads out the dough with a rolling pin on a pastry board.
At Sfoglini, there are two men who carry on the tradition: chef Steve Gonzalez and creative director Scott Ketchum.
Every sfoglina from the old country would be proud of their work.
ARTISAN PASTA VARIETIES
Oh, what a choice of shapes, flavors, and grains! Where to begin? We had to use the “eeny, meeny, miney, mo” technique.
While it may be relatively easy to eyeball this list, when you see all the boxes on the website, the going gets tough.
Semolina Shapes
Beet Fusilli
Cascatelli
Cavatello
Cuttlefish Ink Spaccatelli
Fusilli
Macaroni
Porcini Trumpets
Radiators
Reginetti
Rigatoni
Saffron Malloreddus
Small Shells
Spaccatelli
Sriracha Fusilli
Trumpets
Zucca
Semolina Ribbon Pasta
Bucatini
Chitarra
Fettuccine
Spaghetti
Other Grains/Blends
Einkorn Macaroni
Emmer Reginetti
Hemp Radiators
Hemp Rigatoni
Hemp Zucca
Rye Trumpets
Spelt Fusilli
Whole Grain Blend Radiators
Whole Grain Blend Reginetti
Whole Grain Blend Trumpets
GIFT SETS & PASTA-OF-THE-MONTH CLUB
There are a number of gift sets, including a Kids Pasta Craft Kit, Lobster Dinner Kit and Ultimate Mac & Cheese Kit.
There’s also a pasta-of-the-month club, for 3- or 6-month subscriptions.
Each month’s contents are a surprise, including one box of Sfoglini organic semolina pasta, one box of Sfoglini specialty pasta (think grains, flavors, and limited editions).
Recipe cards are included with each box, with inspiration for scrumptious dishes. You can add ingredients and choose sauces to customize each recipe.
In order to keep the boxes vegan, the Cuttlefish Spaccatelli, made with cuttlefish ink, won’t be included.
Thus, vegans, vegetarians, and those with seafood allergies can enjoy each box of pasta without worry.
(There are no gluten-free options.)
There are also quite a few recipes on the website.
BUY THEM AT SFOGLINI.COM & FINE RETAILERS NATIONWIDE.
> THE DIFFERENT TYPES OF PASTA
> THE HISTORY OF PASTA
CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.
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