Sfoglini Pasta, Fusilli

Sfoglini Pasta

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  • Steve Gonzalez and Scott Ketchum of Brooklyn-based Sfoglini make their specialty pasta using organic semolina flour. The all-natural dough is then extruded through traditional bronze dies (for texture) and air dried at low temperatures to preserve the nutrition and flavor.

     

    • 16 oz.
    • Small batch pasta.
    • Traditional bronze dies give Sfoglini Pastas a textured, porous surface that sauce clings to.
    • Toss with your favorite red or cream sauces for a hearty main dish.
    • Ingredients: Organic semolina flour and water.
    • Made in Brooklyn, New York.
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