Product details
Sfoglini pastas are made with durum semolina flour, and traditionally bronze die extruded and slow dried for a rough texture that gives your sauce something to cling to. Trumpets, also known as Campanelle (“little bell” in Italian) is also called gigli “lilies” as it holds its shape in fluted petals like a flower or a horn. It is exceptionally fanciful with its frills and delicious when accompanied by a thick cheese sauce, baked in a casserole or tossed with vegetables, beans and lentils in a pasta salad. Sfoglini pasta is made and packaged with a lot of care in New York’s Hudson Valley.
About the producer
Sfoglini pasta was founded in 2012 by Steve Gonzalez and Scott Ketchum to combine the very best of Italian technique and American ingredients. They use traditional bronze dies and plates to achieve the perfect rough texture on the pasta for the sauce to stick. In addition, they slow-dry the pasta at a low temperature to preserve both flavor and nutrients. Their pasta is made from organic whole grain, rye, emmer, einkorn and spelt flours, grown on North American farms. Together, Steve and Scott bring over 30 years’ experience and a passion for pasta to the business of bringing you fabulous products.
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