Sfoglini

Sfoglini Artisanal Organic Pasta Duo

$16$22
Sfoglini Artisanal Organic Pasta Duo
Sfoglini

Sfoglini Artisanal Organic Pasta Duo

$16$22
5.0 Stars / 3 Reviews
Free Standard Shipping on Orders $199+

Your nonna called—she wants you to order her a box.

Sfoglini’s Brooklyn-made pastas put grocery store boxes to shame—with unique flavors made from locally-sourced ingredients. If you’re like us, the week isn’t complete without at least one or two hearty pasta meals, and Sfoglini’s wide variety of shapes and flavors keeps our pantry stocked and our cooking interesting.

  • Reginetti: This delicate ribbon-shaped pasta is almost too pretty to eat. It's traditionally paired with equally delicate sauces, but we think it holds up just as well with a meat ragù. Pick from semolina or a blend of whole-grain wheat.
  • Trumpets: This is the pasta you bring out for your thickest sauces—it can handle it. Snap these up in porcini or classic semolina varieties.
  • Saffron Malloreddus: Shaped similarly to cavatelli—do as the Sardinians do and serve this pasta with tomato sauce, fresh mint and pecorino.
  • Fusilli: Fusilli’s fun curlicues hold on to sauces nicely, meaning you get a balanced bite of sauce and pasta. Get it in sriracha for a little kick.
  • Organic Semolina Radiators: Traditionally named radiatore, after old cast-iron steam radiators, this shape is a pro at catching sauce in its ruffled edges for the perfect bite, every time.
  • Organic Semolina Cavatelli: Often called “orecchie di prete” (priest's ears) these rounded, ridged curves roll into a hollow shape—great for holding onto thicker sauces and chunky vegetable bits.
  • Cascatelli: The pasta shape born of a podcast. Two-time James Beard Award-winner and host of The Sporkful food podcast, cascatelli (meaning “waterfalls”), this shape is both toothsome and stringy, with a longer cut and ruffled edges.
  • Quattrotini: Another by Dan Pashman! Originally called Cinque Buchi, Sfoglini renamed this shape “Quattrotini” to emphasize the four bucatini-style tubes surrounding the larger central tube. Like a ziti and bucatini mashup—what’s not to love?
  • Vesuvio: This Dan Pashman original is a delightful squat spiral shape named for the volcano Mt. Vesuvius (you can see why).
  • Made in: Brooklyn, New York.
  • Product Warranty:
  • Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns

Sfoglini’s Brooklyn-made pastas put grocery store boxes to shame—with unique flavors made from locally-sourced ingredients. If you’re like us, the week isn’t complete without at least one or two hearty pasta meals, and Sfoglini’s wide variety of shapes and flavors keeps our pantry stocked and our cooking interesting.

  • Reginetti: This delicate ribbon-shaped pasta is almost too pretty to eat. It's traditionally paired with equally delicate sauces, but we think it holds up just as well with a meat ragù. Pick from semolina or a blend of whole-grain wheat.
  • Trumpets: This is the pasta you bring out for your thickest sauces—it can handle it. Snap these up in porcini or classic semolina varieties.
  • Saffron Malloreddus: Shaped similarly to cavatelli—do as the Sardinians do and serve this pasta with tomato sauce, fresh mint and pecorino.
  • Fusilli: Fusilli’s fun curlicues hold on to sauces nicely, meaning you get a balanced bite of sauce and pasta. Get it in sriracha for a little kick.
  • Organic Semolina Radiators: Traditionally named radiatore, after old cast-iron steam radiators, this shape is a pro at catching sauce in its ruffled edges for the perfect bite, every time.
  • Organic Semolina Cavatelli: Often called “orecchie di prete” (priest's ears) these rounded, ridged curves roll into a hollow shape—great for holding onto thicker sauces and chunky vegetable bits.
  • Cascatelli: The pasta shape born of a podcast. Two-time James Beard Award-winner and host of The Sporkful food podcast, cascatelli (meaning “waterfalls”), this shape is both toothsome and stringy, with a longer cut and ruffled edges.
  • Quattrotini: Another by Dan Pashman! Originally called Cinque Buchi, Sfoglini renamed this shape “Quattrotini” to emphasize the four bucatini-style tubes surrounding the larger central tube. Like a ziti and bucatini mashup—what’s not to love?
  • Vesuvio: This Dan Pashman original is a delightful squat spiral shape named for the volcano Mt. Vesuvius (you can see why).

Your nonna called—she wants you to order her a box.

Sfoglini’s Brooklyn-made pastas put grocery store boxes to shame—with unique flavors made from locally-sourced ingredients. If you’re like us, the week isn’t complete without at least one or two hearty pasta meals, and Sfoglini’s wide variety of shapes and flavors keeps our pantry stocked and our cooking interesting.

  • Reginetti: This delicate ribbon-shaped pasta is almost too pretty to eat. It's traditionally paired with equally delicate sauces, but we think it holds up just as well with a meat ragù. Pick from semolina or a blend of whole-grain wheat.
  • Trumpets: This is the pasta you bring out for your thickest sauces—it can handle it. Snap these up in porcini or classic semolina varieties.
  • Saffron Malloreddus: Shaped similarly to cavatelli—do as the Sardinians do and serve this pasta with tomato sauce, fresh mint and pecorino.
  • Fusilli: Fusilli’s fun curlicues hold on to sauces nicely, meaning you get a balanced bite of sauce and pasta. Get it in sriracha for a little kick.
  • Organic Semolina Radiators: Traditionally named radiatore, after old cast-iron steam radiators, this shape is a pro at catching sauce in its ruffled edges for the perfect bite, every time.
  • Organic Semolina Cavatelli: Often called “orecchie di prete” (priest's ears) these rounded, ridged curves roll into a hollow shape—great for holding onto thicker sauces and chunky vegetable bits.
  • Cascatelli: The pasta shape born of a podcast. Two-time James Beard Award-winner and host of The Sporkful food podcast, cascatelli (meaning “waterfalls”), this shape is both toothsome and stringy, with a longer cut and ruffled edges.
  • Quattrotini: Another by Dan Pashman! Originally called Cinque Buchi, Sfoglini renamed this shape “Quattrotini” to emphasize the four bucatini-style tubes surrounding the larger central tube. Like a ziti and bucatini mashup—what’s not to love?
  • Vesuvio: This Dan Pashman original is a delightful squat spiral shape named for the volcano Mt. Vesuvius (you can see why).
  • Made in: Brooklyn, New York.
  • Product Warranty:
  • Shipping & Returns: Free Standard Shipping on Orders $199+ and Easy-Breezy Returns

Sfoglini’s Brooklyn-made pastas put grocery store boxes to shame—with unique flavors made from locally-sourced ingredients. If you’re like us, the week isn’t complete without at least one or two hearty pasta meals, and Sfoglini’s wide variety of shapes and flavors keeps our pantry stocked and our cooking interesting.

  • Reginetti: This delicate ribbon-shaped pasta is almost too pretty to eat. It's traditionally paired with equally delicate sauces, but we think it holds up just as well with a meat ragù. Pick from semolina or a blend of whole-grain wheat.
  • Trumpets: This is the pasta you bring out for your thickest sauces—it can handle it. Snap these up in porcini or classic semolina varieties.
  • Saffron Malloreddus: Shaped similarly to cavatelli—do as the Sardinians do and serve this pasta with tomato sauce, fresh mint and pecorino.
  • Fusilli: Fusilli’s fun curlicues hold on to sauces nicely, meaning you get a balanced bite of sauce and pasta. Get it in sriracha for a little kick.
  • Organic Semolina Radiators: Traditionally named radiatore, after old cast-iron steam radiators, this shape is a pro at catching sauce in its ruffled edges for the perfect bite, every time.
  • Organic Semolina Cavatelli: Often called “orecchie di prete” (priest's ears) these rounded, ridged curves roll into a hollow shape—great for holding onto thicker sauces and chunky vegetable bits.
  • Cascatelli: The pasta shape born of a podcast. Two-time James Beard Award-winner and host of The Sporkful food podcast, cascatelli (meaning “waterfalls”), this shape is both toothsome and stringy, with a longer cut and ruffled edges.
  • Quattrotini: Another by Dan Pashman! Originally called Cinque Buchi, Sfoglini renamed this shape “Quattrotini” to emphasize the four bucatini-style tubes surrounding the larger central tube. Like a ziti and bucatini mashup—what’s not to love?
  • Vesuvio: This Dan Pashman original is a delightful squat spiral shape named for the volcano Mt. Vesuvius (you can see why).

Meet the Maker

Sfoglini

West Coxsackie, NY
When Steve Gonzalez and Scott Ketchum paired up to bring you the finest small-batch pasta this side of the Atlantic, they thought of everything. The organic semolina flour base is of the highest quality in America, their bronze dies give their a pasta textured, porous surface for sauce to cling to, and each piece is air-dried at low temperatures to preserve nutrition and flavor. We like people who take pasta as seriously as we do.
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