Our collaboration pasta with the Bronx Brewery features spent grain, which is comprised of five different barley malts, resulting in a roasted, almost chocolate like richness, heavenly with a hearty meat ragu.
This Sardinian pasta is very similar to cavatelli, but enhanced with saffron, adding a splash of yellow-orange color. A common Sardinian recipe for this pasta is to serve it with tomato sauce, fresh mint and pecorino.
Market fresh ramps are blended with our organic semolina lending a hint of sweet, garlic notes to our pasta. Delicious when paired with a primavera sauce.
The traditional ingredients from the quintessential NY Everything bagel (Poppy Seed, Sesame Seed, Garlic, Onion, Salt) lend a refined garlic flavor and hearty consistency that pairs perfectly with butter and sea salt.
Cuttlefish ink brings a beautiful slate coloring and sharp briny flavor that pairs well with seafood.
Sfoglini's unique blend features NYS based Wild Hive Farm’s hard red stone milled flour which adds a rich, robust flavor to our pasta.
We blend fresh beets from NYC green markets with our organic semolina, which adds tons of earthy, beet flavor to the pasta. Perfect with roasted beets, olive oil and ricotta solatta.
Dried and milled porcini mushrooms are added to our signature organic semolina for a subtle earthy flavor that makes a unique pairing to any dish.
A blend of fresh squash from NYC green markets that pairs well with brown butter and sage.
A custom blend of Cacho de Cabra, Cayenne, Ancho, Serrano and Bird’s Eye Chili peppers enhances the flavor with a subtle spiciness that really comes through when paired with a vodka or tomato sauce.
Nettles are edible flowering plants with tiny needles—we give them a quick blanch to neutralize their sting and puree them. They have a robust flavor similar to spinach, but richer and more savory. Mix with ricotta & olive oil for a quick but delicious dinner.
Our collaboration with the Red Hook Winery blends their freshly harvested Sauvignon Blanc grape skins with our organic semolina, creating a faint plum flavor and fig-like texture. A unique pasta to pair with anchovies, garlic and parsley.