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Sfoglini Organic Pasta Subscription
Sfoglini Organic Pasta Subscription
Sfoglini Organic Pasta Subscription
Sfoglini

Sfoglini Organic Pasta Subscription

$110$215
Free Standard Shipping on Orders $199+
Select Size:1 Year6 Months

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Pasta, pasta, pasta, pasta

Sfoglini’s small-batch pastas give the grocery store stuff a run for its money. (Everything’s crafted in New York from locally sourced ingredients, after all.) With this subscription, you can keep the pantry stocked—with three boxes of a signature pasta and three boxes of a specialty variety, every three months. You might get fennel in October, chili pepper in August, or ramp in May. Just add olive oil and a sprinkle of Parm for instant gratification.

  • (6) 16-ounce boxes of pasta, recipe cards, and a quarterly letter, every 3 months
  • Crafted in New York from locally sourced ingredients
  • 100% organic
  • Contains wheat

Is this a gift? Once you place your order, you can use this printable gift note!

The first shipment will ship out to your giftee two business days after purchase. Subsequent orders will ship on the same numerical day of the month, three months later.

  • Made in: West Coxsackie, NY
  • Shipping & Returns: Free Standard Shipping on Orders $199+ ($14.99 on Orders Below $199) and Easy-Breezy Returns.

Each delivery includes six 16 oz. boxes of pasta.

Materials:

100% organic flour, water, and seasonal ingredients. Full ingredient list shown on each box.

Contains wheat.

Care:

Each shipment includes six 16 oz. boxes of pasta, recipe cards, and a quarterly letter.

Meet the Maker

Sfoglini

West Coxsackie, NY
When Steve Gonzalez and Scott Ketchum paired up to bring you the finest small-batch pasta this side of the Atlantic, they thought of everything. The organic semolina flour base is of the highest quality in America, their bronze dies give their a pasta textured, porous surface for sauce to cling to, and each piece is air-dried at low temperatures to preserve nutrition and flavor. We like people who take pasta as seriously as we do.
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