Sfoglini Pasta

This is not your run of the mill pasta. Based in Williamsburg, New York, Sfoglini hand crafts their pastas in small batches using only the finest sourced ingredients. We first met co-founder Scott at EmporiYUM 2014, an annual DC marketplace event featuring artisanal food makers from around the country. After returning to him greedily for multiple samples, we knew that this was something our customers would enjoy just as much as we do. Not only does the taste profile fit the From the Farmer standards but so does their attention to sourcing and process.  Sticking true to a no-shortcuts approach, Steve and Scott’s direct relationships with farmers and use of fresh milled grains not only has impact on flavor but on our ability to connect you to a transparent community of producers and makers.

Sfoglini Pasta

Q&A with Steve Gonzalez + Scott Ketchum, Sfoglini Pasta

Tell us the story behind Sfoglini. What inspired you to get started? 
The original concept for Sfoglini was to open a pasta focused restaurant with a wholesale pasta business on the side, but when the funding for a restaurant became too difficult we decided to flip our plan and funded the wholesale business on our own.

The name Sfoglini (Sfo-lee-nee) was inspired by the women of Bologna, Italy called “sfogline” who have made pasta by hand for generations using traditional techniques.

Steve Gonzalez earned his Degree in Culinary Arts from the Art Institute of Colorado and has been a chef for 14 years. He was introduced to the art of hand-made pasta at Vetri in Philadelphia and the Locust Tree in Westchester, where he learned from Chef Alberto Vanoli. Traveling to Europe to further develop his skills, he began at El Raco de Can Fabes, a 3-star Michelin Restaurant in Sant Celoni, Spain where his experience soon earned him responsibility for pasta-making operations. He gained further experience in Italy at Frosio in Villa d’ Alme; Sapposenta in Cagliari, Sardegna; and Trattoria Majda in Friuli.

Sfoglini Pasta

Upon returning to America, Steve opened his own restaurant, Zavino, in Philadelphia, and went on to work at some of New York’s most outstanding restaurants including Insieme, Co., Hearth, Roberta’s and Frankies Spuntino. At Insieme, acclaimed Chef Marco Canora put Steve in charge of developing the pasta tasting menus. At Roberta’s in Bushwick, he supervised the pizza kitchen and mobile pizza oven operations for large events. Most recently he managed the pasta operations for the Frankies Spuntino franchise in Brooklyn and Manhattan.

Scott Ketchum was a Creative Director/Graphic Designer for 18 years in both San Francisco and New York where he specialized in brand development, web design and sustainable packaging and design. A decade in New York opened Scott’s eyes to the creative parallels between design and the culinary arts and prompted him to study brewing and management at the Siebel Institute in Chicago. He then traveled to Italy, France and Belgium to further explore food and beverage cultures. In light of the exploding enthusiasm for locally made products and the lack of an artisanal pasta maker to service New York City restaurants, Scott married his profession and his passion by starting Sfoglini with his friend Steve Gonzalez.

Could you tell us a little about the traditional Italian methods you use to create the perfect pasta?
Sfoglini specializes in making freshly extruded pastas using traditional bronze dies that create a textured, porous surface that makes it easier for sauce to cling to rather than slip to the bottom of the bowl. The pasta is then air dried at low temperatures to preserve nutrition and lock in more flavor.

How does ingredient sourcing factor into your operation?
Fresh, locally produced goods. We should be eating things that are fresh and in season. When they’re done for the year you move on to the next fresh ingredient.

Do you have a simple pasta weeknight recipe you like to fall back on? 
Broccoli and reginetti (Available in for purchase currently in our marketplace)