We know that cooking at home can sometimes seem like a daunting task, but at Sfoglini we believe that using just a few fresh, seasonal ingredients can be the best way to prepare and enjoy a beautiful meal. We will be adding a few simple recipes to our site each month, so come back soon or sign up for our e-newsletter to learn simple ways to enjoy Sfoglini pastas.



12oz of Sfoglini Reginetti

1 Medium Head of Broccoli

2 Tablespoons of Olive Oil

2 Cloves of Garlic (sliced)

2 Teaspoons Chili Flakes


In a large skillet, add the olive oil and garlic over medium heat until the garlic starts to brown. Add the chili flakes and then remove from the heat. Bring 4 quarts of (salted) water to a boil. Cut broccoli into its natural little stalks (stems are good too). Add broccoli and Reginetti to the water at the same time. After boiling for 5-8 minutes, strain the broccoli and Reginetti. Save a splash of the water to add later.

Add the Reginetti and broccoli to your skillet with the garlic and chili flakes. Stir/Toss together. You don't need to be gentle, the broccoli should be slightly overcooked and breaking down to coat the pasta like a pesto. If desired, add a splash of water left over from boiling the pasta and broccoli to achieve a thicker consistency. Add olive oil, salt, and black pepper. Once you’ve achieved your desired consistency, remove from heat and finish with Parmesan and/or Pecorino cheese.



6 oz. Sfoglini Porcini Trumpets

2 Tbsp. Olive Oil or Butter,
or Mixture the Two

1/2 Cup Minced Onion

1 Tbsp. Chopped Rosemary

4 Cups Sliced Mushrooms
(Button, Shiitake, Porcini
or Whatever Is Available)

1/4 Cup Cream

Salt & Pepper


Bring 4 quarts of (salted) water to a boil. In a medium sized skillet, heat olive oil (and/or melt butter) over low heat. Add the minced onion to olive oil/butter and cook until translucent (sweat). Turn the heat up to medium-high, add mushrooms and cook until the mushrooms become tender. Add cream and reduce until the sauce begins to thicken and you have a nice consistency. Remove sauce from heat until you’re ready to add the Porcini Trumpets.

Cook the Porcini Trumpets in salted, boiling water for 5-8 minutes. Drain Porcini Trumpets and add to the sauce with the chopped rosemary. Toss and stir the Porcini Trumpets on medium heat until they are coated in the sauce. Season with salt and pepper and serve immediately.



8 oz. Sfoglini Radiators

1 Tbsp. Olive Oil

1/4 Cup Chopped Celery

1 Clove of Garlic
(Sliced or Minced)

1/4 Tsp. Chili Flakes

1/3 lb. Pork Sausage
(Out of Casing)

1/2 Cup White Wine

1/2 Cup of Crushed Tomatoes
or Tomato Sauce

1/4 Tsp. Oregano

1 Tbsp. Capers

Salt & Pepper To Taste


Heat three quarts of salted water in a large pot and bring to a boil.

In a large skillet, add the olive oil, garlic and celery over medium-high heat. Once the oil has warmed, add the chili flakes and gently mix until the garlic starts to brown. Add the sausage to the skillet and use the back of a fork to crumble the sausage and then mix well with the other ingredients.

When the skillet starts to caramelize, add the white wine and cook for another two minutes before adding the tomatoes, capers and oregano. Reduce to a medium-low heat and allow the Ragu to simmer while you prepare the pasta.

Add the Sfoglini Radiators to your boiling water and cook for 5-8 minutes. Strain the Radiators and add them to your simmering Ragu. Toss gently and serve. If desired, add freshly chopped celery, parmesan cheese, olive oil and salt and pepper to your desired taste.



8 oz. Sfoglini Beet Fusilli

2 Medium Sized Beets
(Equal To 1cup Chopped)

3 Tbsp. Butter

Olive Oil (For Coating Beets)

1 Tbsp. Fresh Sage
(Whole For Rustic Style)

1/4 lb. Ricotta Salata for Shaving

Salt & Pepper to Taste


Pre-heat your oven to 350 degrees. Coat two medium-size beets with olive oil and a dash of salt and pepper. Wrap the beats in aluminum foil and place them on the center rack of your oven. Roast the beets for 1.5 hours until they are tender.

Remove the beets from the oven and allow them to sit for 10-15 minutes. Once cooled, unwrap the beets and then peel and dice them into half-inch pieces.

Heat three quarts of salted water in a large pot and bring to a boil. Add the Sfoglini Beet Fusilli and cook for 5-8 minutes.

While the pasta is cooking, add your butter and sage to another large pan.Cook on high heat until the butter begins to brown. Add the diced beets anda tablespoon of the pasta water to the pan to stop the butter from cooking further.

Strain the Sfoglini Beet Fusilli and then add the pasta to the pan of beets and toss gently. Serve with a generous amount of shaved ricotta salata.

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