Sfoglini’s Sardinian specialty pasta, malloreddus, is enhanced with saffron to add a splash of yellow-orange color. For centuries, the island of Sardinia has been known for its saffron & sheep. Customary practices developed where saffron was used to color pale pasta — making it look rich with egg. Local sauces using flavorful sheep milk cheeses […]

Sfoglini’s whole-grain blend features an organic, stone milled hard red flour from the New York Hudson Valley. Hard Red Wheat with higher protein levels & a darker wheat bran offers exceptional flavor, texture integrity & nutritional benefits. The rich, robust flour is fantastic when made into Reginetti or Mafaldine pasta, which means “little queens” in […]