Sfoglini Pasta
Pasta Made the Way It Was Always Meant to Be Made.
The name Sfoglini comes from the Italian word sfoglina — the women who, for centuries, perfected the art of transforming flour and water into silky sheets of pasta dough. Long before pasta became a grocery store staple, la sfoglina was the heart of the Italian kitchen — shaping bells, pumpkins, and priest’s ears by hand, passing their craft from mother to daughter to granddaughter across generations. Their commitment to tradition, skill, and quality was unwavering. And it is exactly that spirit that founder Scott Ketchum set out to honor when he created Sfoglini.
Made with imported organic Italian grains and locally grown whole grains, every shape is extruded through bronze dies for a coarser, sauce-gripping texture that mass-produced pasta simply cannot replicate — then slow-dried to preserve every bit of flavor and nutrition. The result is pasta that tastes different from anything you have had before, because it is made differently than almost anything else on the market.
From the fluffy flutes of their bestselling Trumpets that cling to chunky sauces, to the golden Saffron Malloreddus, the ruffled Whole Grain Reginetti, and the legendary Cascatelli — designed with unique grooves and curves to capture every last drop of sauce — every Sfoglini shape is chosen with intention. Because the right shape does not just hold your dinner together. It makes the meal.
As Scott puts it — with Sfoglini, it is not just a meal. It is an experience.

