Made with organic grains grown on North American Farms and milled in the U.S.
Often called Orecchie di prete (priest's ears) these rounded, ridged curves roll into a hollow shape built to hold thicker sauces alongside chunky, seasonal vegetables. Pair with turnip greens, rucola (Arugula) and ricotta, or sauteed garlic and broccoli.

Sfoglini is made with the finest organic golden semolina and specialty grains.  Sfoglini works with local flour mills in New York to source whole grain flours: everything from Hard Red Wheat to ancient grains like Emmer and Einkorn. 

Traditional bronze die extruded and slow dried (that good Italian way), Sfoglini pasta has a rough texture that gives your sauce something to cling to.

Tip: Sfoglini is pronounced SFO-LEE-NEE.