Sfoglini is a Brooklyn-based company dedicated to making pasta using traditional Italian methods. The name for our company comes from the Italian word that describes the sisterhood of pasta makers in Bologna who make pasta by hand.
Most pasta available on grocery store shelves is made with commodity flour using automated production lines. We launched in July 2012 with the idea that the best ingredients, and proper extrusion and drying process heightens flavor and nutrition. We work with several local flour mills in upstate New York to source whole grain flours, including ancient grains like emmer and einkorn. We’ve also partnered with the Bronx Brewery to make a pasta using their spent grain. Our seasonal pastas are made with fresh ingredients sourced from small family farms, such as ramps, mint and chili peppers. We are the first producer to make dry pasta in New York City. That has resonated with our local customers, who have been instrumental to our early success.
Sfoglini can be found on the shelves of Gourmet Garage, Union Market, and many small specialty shops. We also sell our fresh pasta to local restaurants including Tom Colicchio’s Riverpark, the Mandarin Oriental Hotel and Chefs Club by Food & Wine. We work with two New York based distributors, Food Matters Again and Baldor.
Our biggest challenge is educating consumers about the difference between industrially made pasta and our products, that are often more expensive. The differences in our techniques, especially our slow drying process, and the ingredients we use do make a difference, but that’s a big story to tell. We don’t cut corners and the resulting product is one that we are incredibly proud of. As we grow, we’re trying to find ways to streamline and become more efficient which might allow us to lower our prices and expand our audience.