Sfoglini produces innovative fresh and dried pastas in distinctive textures and flavors. The Williamsburg-based pasta producer makes both traditional (organic semolina or 50/50 whole wheat and semolina) and seasonal lines. The seasonal pastas are made with ingredients from local green markets and urban farms, so there’s always something fun and interesting like nettle radiators, basil reginetti and beet fusilli. The pastas’ textured and porous surfaces are designed to soak up sauce. My personal favorite is the pumpkin-shaped zucca (middle left), because sauce not only clings to the outside ridges, but also pools inside. And Sfoglini’s whimsical everything bagel-inspired “everything fusilli” (bottom right) has a hearty consistency and that great flavor combination of salt, onion, poppy seed and sesame. A membership to Sfoglini’s Pasta of the Month Club (two bags of pasta per month, one signature and one seasonal) would be a great gift for Mom or any pasta lover in your life. And if you happen to share a household, you may reap the benefits too — now that’s a win-win!
Photography credit: Scott Ketchum