Cuttlefish or seppia ink is milked from the squid-like creatures found predominantly in the warmer waters of the Mediterranean. Originally used for early manuscript writing, the beautiful slate coloring started to show up in signature dishes from Sicily to Venice in sauces & pastas. Cuttlefish Ink brings warm velvety notes & a mellow briny flavor […]

Sfoglini’s organic durum semolina ribbon shaped pasta is beautiful to behold & complements any sauce. Perfect with everything from a spiced meat ragu to baked casseroles. Originally from Naples, Reginetti or Mafaldine pasta, means “little queens” in honor of Princess Mafalda of Savoy. Complies with FDA, Prop 65.

Campanelle, “little bell” in Italian, is also called gigli “lilies” as it holds its shape in fluted petals like a flower or a horn. It is exceptionally fanciful with its frills & delicious when accompanied by a thick cheese sauce, baked in a casserole or tossed with vegetables, beans & lentils in a pasta salad. […]

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 […]