Discovering new artisanal brands is just one of the highlights of living in Brooklyn. It seems like every week a new baker, cook or artisan is taking the mundane and putting a hand-crafted spin on their specialty. I discovered Sfoglini Pasta Shop while looking for pasta at the grocery store. Being an avid reader of ingredients, the only brand that I came across that had wholesome ingredients (i.e. ingredients other than the basic, flour, water, salt, not to mention non-GMO) was Sfoglini. The fun pasta shapes not only caught my eye, but the interesting flours that are used like rye, in combination with in-season flavors like fennel, nettle, garlic scapes and ramps.
Sfoglini was started by Steve Gonzalez and Scott Ketchum, both avid foodies. They set their pasta apart from the rest by using grains sourced either locally or somewhere in America, in addition to allowing the pasta to dry at a low temperature which doesn't detract from the nutrition or delicious flavor. Their offerings include organic pasta, seasonal pasta and for those die-hard pasta/artisanal fanatic, a pasta of the month club. I took a peek behind the scenes to see how these fun shapes take form.
Tomorrow I will be sharing a delicious spring recipe using Sfolgini Pasta!
Photography by Alison