Campanelle, “little bell” in Italian, is also called gigli “lilies” as it holds its shape in fluted petals like a flower or a horn. It is exceptionally fanciful with its frills and delicious when accompanied by a thick cheese sauce, baked in a casserole or tossed with vegetables, beans and lentils in a pasta salad.

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.