A New Artisan Pasta Made The Old Way: Sfloglini Pasta

Pasta is an artisan tradition mastered over centuries in Italy. The best brands use premium durum wheat semolina, mountain water, and extrude the noodles through handcrafted bronze dies. They then dry the noodles very slowly to preserve the wheat’s flavor.

Given the wealth of tradition, it’s not often we are so excited about a new pasta — especially one made stateside — but Sfoglini pasta is the real deal. Launched in 2021 after three years of development, Sfoglini makes two uniquely created shapes designed by three-time James Beard Award-winner Dan Pashman. Both Cascatelli & Vesuvio are made to hold more sauce and fit easily on a fork. The ruffle-like, undulating design of both cuts capture sauce in every bite, and the varied textures work perfectly with a full array of sauces – especially our house-made marinara & meat sauce!

Sfoglini makes the pasta in New York, USA, with durum wheat grown in North America and milled in St. Louis. They use traditional bronze dies to extrude the dough, resulting in a beautiful, rough texture that is a virtual sauce magnet. The pasta is then slow-dried for over nine hours at a low temperature, preserving both flavor and nutrients.