Pasta

The best pasta.  Locally produced Sfoglini organic pasta, and from Italy, Liguori Pasta. 

Sfoglini Organic Pasta

Sfoglini pasta combines the very best of Italian technique and American ingredients. Traditional bronze dies and plates are used on everything they make, which results in the beautiful, rough texture on your pasta (which makes the sauce stick!). In addition, every one of the pastas are slow dried at a low temperature to preserve both flavor and nutrients. 

Fifteen organic durum semolina pastas, always made from the best in North American organic grains are sourced for the pasta. A series of New York State grain pastas are made with organic whole grain, rye, emmer, einkorn, and spelt flours. Beyond all that, Sfoglini truly loves local and small farms, so they produce various seasonal pastas throughout each year. 

Sfoglini pastas are made with organic grains grown on North American farms which are always milled in the US, bronze die extruded and slow dried (that good Italian way), and made and packaged with a whole lot of care in New York’s Hudson Valley. It’s all quality from the field to the bowl. 

Liguori Pasta

For over 200 years, Liguori pastas are made with the best 100% durum wheat from Southern Italy and pure mountain water. Liguori elevates your favorite pasta dishes. Awarded the Protected Geographical Indication (IGP) by the European Union.