Pantry · Coxsackie, New York
Sfoglini
Bronze-cut, slow-dried pasta made in New York's Hudson Valley.
- Founded
- 2012
- Founded by
- Steve Gonzalez, Scott Ketchum
- Based in
- Coxsackie, New York
Their story
Sfoglini is the work of Steve Gonzalez, a chef who ran pasta production for the Frankies Spuntino restaurants and opened Zavino in Philadelphia, and Scott Ketchum, a longtime creative director who also studied brewing. They started in 2012 in a shared food space in Williamsburg, Brooklyn.
In 2018 they moved into a much larger plant in Coxsackie, in the Hudson Valley, which let them grow from about 1,000 pounds of pasta a day to around 6,000.
How it's made
Sfoglini buys flour only from organic growers in North America, mostly durum semolina from North Dakota and southern Canada. Its New York grain line uses whole grain, rye, emmer, einkorn and spelt milled by Farmer Ground Flour in Trumansburg. The dough is pushed through custom bronze dies for a rough surface that holds sauce, then slow-dried at low temperature for about 10 days.
Our featured pick
Reginetti Artisan Pasta (16OZ)
$9.00
Add delightful textures and flavors to pasta dishes with Reginetti. The pasta’s distinctive shape, characterized by its gorgeous ribbon-like form with ruffled, wavy edges, helps Reginetti hold onto.
We wanted to prove you could make a great pasta here in New York.
Why we carry them
We love how Sfoglini's rough, bronze-cut shapes grab onto sauce. The heritage grain pastas add real nutty flavor to a simple weeknight dinner.
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