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.

The Garlickiest, Butteriest, Simplest Pasta Sauce
This Big Little Recipe needs only three ingredients. And yes, you should make it tonight.

The 5 French Mother Sauces Every Cook Should Know
Get in formation: Béchamel! Velouté! Espagnole! Hollandaise! Tomato!

5 Foolproof Tricks for Cooking Even Better Pasta
Whether you're working with boxed pasta or fresh, you can count on these expert tips from our Resident Pasta Maker, Meryl Feinstein of Pasta Social Club.
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