Long-time friends Steve Gonzalez and Scott Ketchum, created Sfoglini Pasta Shop together in 2012. They’re dedicated to the virtues of sustainability, freshness, locality, and above all else, flavor.

The quality of ingredients and diverse flavors sets Sfoglini (pronounced “sfo-lee-nee”) apart from typical supermarket fare. Sourced from local farms in New York state, Sfoglini’s pastas tell the story of the freshness and flavor of New York’s produce. Along with their standard and seasonal pasta selections, Sfoglini recently added three distinct hemp pasta shapes.

Fusing the superfood nutritional qualities of hemp with their superior pasta-making skills, Sfoglini makes delicious hemp pasta available to kitchens all over the country.

SFOGLINI FOUNDERS ARE PASSIONATE ABOUT FOOD & GLOBAL FLAVORS

The two founders of Sfoglini, Steve Gonzalez and Scott Ketchum, are both creatives at heart.

Gonzalez studied the culinary arts at the Art Institute of Colorado, then spent about 14 years as a professional chef. He worked in various high-profile restaurants. One of the most notable was El Raco de Can Fabes, a 3-star Michelin restaurant in Sant Celoni, Spain. Gonzalez started making and developing pastas over a decade ago, and that experience drove him to open Sfoglini.

Ketchum on the other hand, was a creative director, graphic designer, and web-designer working for firms in San Francisco & New York. Inspired by the vivid food cultures of both cities, Ketchum pursued a degree in brewing and management at the Siebel Institute in Chicago. To further develop his tastes, he then traveled to Europe where he saw first-hand the diverse food cultures of Italy, France, and Belgium. Recognizing the lack of an artisanal pasta maker in New York, Ketchum jumped on the opportunity to combine his passion for food (particularly pasta) and his skills as an advertising creative to start Sfoglini with his long-time friend.

GOOD PASTA STARTS AT THE FARM

Believing firmly in the philosophy behind locally-sourced ingredients, Sfoglini believes that a good pasta starts at the farm. Sfoglini sources ingredients like corn, rye, flour, and wheat from local farmers in New York State and Massachusetts.

Ketchum told us they even worked with nearby ‘urban’ farms when they first opened Sfoglini. “It was nice to wake up every morning, and grab farm-fresh ingredients on your morning walk to work.”

Sfoglini’s offers a unique selection of seasonal pastas, including Beet Fusilli, Cuttlefish Ink Spaccatelli, and Saffron Malloreddus. This further reinforces Sfoglini’s philosophy for freshness. They get these ingredients at peak-season and are able to give their customers the best of each product. With pasta this good, Sfoglini is being served in some of New York’s most reputable establishments such as  Tom Colicchio’s Riverpark, Chef’s Club by Food & Wine and the Mandarin Oriental Hotel.

HEMP PASTA COMBINES DELICIOUS NUTTY HEMP FLAVOR WITH HEMP NUTRITION

Sfoglini offers three hemp-based pastas: Hemp Radiators, Hemp Rigatoni, and Hemp Zucca. With three distinct shapes, each pasta offers three different advantages. The radiators and rigatoni work well with pasta dishes that have thicker sauces or cheeses, since their shapes soak up and trap sauces. By contrast, Ketchum told us the zucca pasta works particularly well with dishes that have chopped ingredients, as they tend to get trapped in the clam-shell opening of the hemp pasta.

Obviously, all three pastas have the nutrient-dense qualities of hemp, but hemp also adds a particular nuttiness that further enhances their flavor.

Recommended by a friend, Gonzalez and Ketchum visited JD Farms, the first USDA approved hemp farm in New York State. After touring the farm and tasting their organically-grown hemp, they both knew they had to incorporate it into their pastas. The hemp pastas are growing in popularity, and the rigatoni is one of their top-five best-selling pastas.

We asked Sfoglini to provde us with a simple recipe that highlights the unique flavor of their hemp pasta.

RECIPE: SFOGLINI HEMP RADIATORS WITH RICOTTA

Ingredients:

• 8 oz. Sfoglini Hemp Radiators
• 1 cup ricotta [high quality]
• 1/3 cup extra-virgin olive oil
• Salt and fresh cracked pepper to taste

Directions:

• Heat 3 quarts of salted water in a large pot and bring to a boil. Add hemp radiators and cook for 5-8 minutes.
• Mix ricotta and olive oil in a large bowl. If desired, add 1-2 tablespoons of the pasta water for a smoother consistency.
• Once pasta is cooked, drain and combine with the ricotta and olive oil mixture.
• Divide among two serving bowls, add salt and fresh cracked pepper to taste.

The story of Sfoglini further reiterates the wonders and advantages of the hemp plant. An endlessly versatile plant, Sfoglini is now proving to the world that hemp can be delicious! Order their pastas online and make sure to check out Sfoglini on Instagram as well!

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