By Kate Malin

When a trained chef with a passion for pasta and an experienced designer meet, the result is bound to be an outstanding product. Sfoglini (Sfo-lee-nee) is just that, and for co-founders Steve Gonzalez and Scott Ketchum, it was the natural marriage of their respective talents: Steve makes the pasta, and Scott handles brand development, marketing, and operations for the Brooklyn-based company. Their small batch pasta is made from fresh organic ingredients sourced primarily from local farms. Each bag of pasta, from penne to rigatoni, is made in the traditional way with bronze extrusion dies, yielding a rougher surface that helps sauce stick, and air-dried to preserve the flavor and nutritional value.

Sfoglini’s signature pastas (in semolina or whole wheat) are complemented by a unique collection of specialty and seasonal varieties. In this lineup of stellar pastas, the Emmer Reginetti pasta is a real standout for taste, texture, and nutritional value. Organic emmer (also known as farro) is sourced from nearby Pennsylvania and gives pasta a complex nutty favor and a higher fiber and protein content than common wheat. Sauce clings wonderfully to the ruffled ribbon shape of the reginetti, which cooks to a perfect al dente in five to eight minutes. Scott recommends pairing the Emmer Reginetti with sausage and Tuscan kale or keeping it classic with a traditional Bolognese sauce.

Emmer Reginetti is available at, in many East Coast restaurants and CSA boxes, and in stores across the country. Sfoglini is proud member of the Good Food Merchants Guild, which unites American craft food businesses that share the values of making tasty, authentic and responsible food and drink.


From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.More Food Finds: