Sfoglini Pasta

Many of us don’t think too much about the spaghetti in our bowls, or how it got there. Brooklyn-founded, Hudson Valley-based Sfoglini is trying to change that. The company makes exceptional pasta by using organic, North American flour and old-school methods. Sfoglini’s culinary director, Steve Gonzalez, knows his rotelle from his rotini — he oversaw the pasta program at the three-Michelin star restaurant, El Raco de Can Fabes in Spain. Sfoglini makes everything in the Hudson Valley, where they extrude the pastas from dies and then dry them slowly. We love Sfoglini’s rough, sauce-trapping textures and wide variety of shapes. Seasonal offerings highlight different flavors, such as porcini or saffron, and even different flours, such as local einkorn, rye, and spelt. A Pasta Club subscription makes an exciting gift for yourself or any special pasta-lover in your life.