Rigatoni or “scorzasellari” meaning “celery ribs”, slightly wider than penne with its hard ridges and coarse texture was an advancement in early dried pasta production allowing for sauces and cheeses to cling better than on traditional smooth pasta surfaces.

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.