Like all great things, artisan pasta is the product of many hands and hearts. Starting with the grains, selected with care and precision, calculated to deliver the best results in a multitude of preparations. Continuing with the choice of shapes and their production, traditional techniques beautifully complemented by visionary expertise. On to the packaging, showcasing the goodness and promising to deliver quick meal solutions to the discerning palate. Ending with the beautiful “aha” moment upon taking a bite or a spoonful, scrumptious and satisfying pasta enveloping the senses with mouthwatering flavors, textures and aromas.
Such is the case with Sfoglini, an American artisan purveyor of excellence in the field of pasta making. Founded in Brooklyn in 2012, Sfoglini employ Italian techniques and North American ingredients to make high-quality pasta. Their pastas are bronze-cut to give them a rough texture that helps sauce stick, and slow dried at a low temperature to preserve flavor and nutrients.
Sfoglini source organic durum semolina and other grains from North American farms, and they produce seasonal pastas throughout the year. All Sfoglini pastas are made and packaged in New York’s Hudson Valley, and are certified organic (therefore non-GMO), as well as certified kosher.
Sfoglini sell their pasta individually or as sampler packs, like the one I received recently, which featured their Saffron Malloreddus, Trumpets, Porcini Trumpets, and Whole Grain Reginetti varieties:
This was a great opportunity to check out a variety of Sfoglini shapes, and to conduct recipe experiments with delicious results. One of these involved using Sfoglini Trumpets in a slow cooker preparation.
Comfort food is very dear to me, especially this time of year. As the days get short, dark, and unbearably cold, my body and my soul crave comfort to stay warm and energized – and this is when beloved recipes and memories come into being, to be recreated and cherished. Subsequently, I decided to make a pasta sauce with pickled green tomatoes, heavy cream, parsley and dill for my Sfoglini slow cooker dish.
Described on the Sfoglini website as “delicious when accompanied by a thick cheese sauce, baked in a casserole or tossed with vegetables, beans and lentils in a pasta salad,” Sfoglini Trumpets were exceptional in this slow cooker preparation, their shape soaking the silky goodness of the green tomato and herb sauce to deliver delicious comfort on cold winter days.
You are welcome to purchase Sfoglini’s pastas using this link. They also have a Pasta Club, perfect to keep your pantry stocked with artisan pasta, and to get a first taste of Sfoglini’s latest recipes.
I thoroughly enjoyed working with Sfoglini artisan pastas, and I look forward to continuing using them in the future. Sfoglini’s underpinning philosophy, high standards, and multifaceted holistic approach resonate with me, as a food writer, a consumer, and last but not last, as a mother. Sfoglini’s pursuit of excellence at each step of the pasta making process is an inspiration and a joy to see, as pasta cravings are satisfied and surpassed.
How would you use Sfoglini pasta? Let me know in the comments, and happy cooking 🙂