Pasta, pasta, pasta, pasta.
Photography by Rocky Luten & Julia Gartland
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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Our Tips & Stories
How we'd use this beauty in our own homes.
Make Macaroni and Cheese with All the Crunchy Edges
Ditch the dish and grab a baking sheet.
The Braised Onion Pasta I Only Make for People I Love
Because I'm not standing over the stove for two-plus hours for just anyone.
The Garlickiest, Butteriest, Simplest Pasta Sauce
This Big Little Recipe needs only three ingredients. And yes, you should make it tonight.
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