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Baldor Editors Feb 8 , 2016

We used to believe that, much like pizza, even mediocre pasta was delicious. That all changed with our first bite of Sfoglini pasta. Now, we feel only shame for the time we wasted eating soggy, generic macaroni brands—oh, the wasted carbohydrates.

This Brooklyn-based producer of small batch, freshly extruded pastas uses American-grown flours and sources produce from local farms whenever possible. They also dry at low temperatures and use traditional bronze dies to give their pasta a textured, porous surface that acts as a sponge for sauce. Founded by Steve Gonzalez and Scott Ketchum, the company is a testament to the duo’s shared loved of the culinary arts. Prior to starting Sfoglini, Steve Gonzalez worked as a chef and restaurant owner for 15 years.

While cooking his way through professional kitchens in the US and Europe, he honed his skills as a pasta maker, ultimately heading up pasta operations in New York’s Hearth and Trattoria Majda in Friuli. Scott served as a creative director and graphic designer for 18 years before transitioning into his role as a pasta maker. He currently puts his design and management skills to good use by overseeing brand development, marketing and operations for the company. We’re glad they both decided to leave their day jobs and show the world that not all pastas are created equal.

This week we have a special treat for you. Scott has shared some of his favorite pasta recipes below, and we have put together a great Pasta Builder with a curated list of pasta, sauce, fresh vegetables, seasonings, and more. We promise these ingredients will make your nonna proud!

SHOP OUR PASTA GUIDE.

READ MORE ABOUT SFOGLINI. 

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PORCINI TRUMPETS & MUSHROOM CREAM SAUCE

INGREDIENTS (MAKES TWO SERVINGS):
• 6oz. Sfoglini Porcini Trumpets
• 2 tbsp. Olive Oil or Butter, or A Mix of the Two
• 1/2 Cup Minced Onion
• 1 tbsp. Chopped Rosemary
• 4 Cups Sliced Porcini Mushrooms
• 1/4 Cup Cream 
• Salt and Pepper

DIRECTIONS:
Heat four quarts of salted water in a large pot and bring to a boil.

In a medium sized skillet, heat olive oil (and/or melt butter) over low heat. Add the minced onion to olive oil/butter and cook until translucent (sweat). Turn the heat up to medium-high, add mushrooms and cook until the mushrooms become tender. Add cream and reduce until the sauce begins to thicken and you have a nice consistency. Remove sauce from heat until you’re ready to add the Porcini Trumpets. 

Cook the Porcini Trumpets in salted, boiling water for 5-8 minutes. Drain the Porcini Trumpets and add them to the sauce with the chopped rosemary. Toss and stir the Porcini Trumpets on medium heat until they are coated in the sauce. Season with salt and pepper and serve immediately.

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ZUCCA WITH BACON, SQUASH & SAGE

INGREDIENTS (MAKES TWO SERVINGS):
• 6 oz. Sfoglini Zucca
• 2 tbsp. extra-virgin olive oil
• 3 oz. bacon, diced 
• 1 1/2 cup squash, diced into 1/4” cubes
• 1 tbsp. minced  shallot
• 10 sage leaves, cut in strips
• 4 ounces stock or water (any stock will work) 
• 1 tbsp. butter
• Grated Parmesan cheese to taste
• Salt and fresh cracked pepper, to taste

DIRECTIONS:
Heat 3 quarts of salted water and bring to a boil.

While waiting for the water to boil, sauté the bacon in olive oil over high heat. Once the bacon becomes slightly crispy, drain a bit of the fat and add the squash, leaving just enough fat to cook the squash. Continually stir the squash until it begins to brown then add the sage and shallots and cook for another 1-2 minutes. Add the stock (or water) and reduce heat to medium. Continue to cook until the squash is tender and you have a little liquid left in the pan.

Add the Sfoglini Zucca to the boiling water and cook for 5-8 minutes. 

Drain the Zucca and add to sauté pan with the butter. Once everything is fully mixed, divide among two serving bowls and season with Parmesan cheese, salt and fresh cracked pepper to taste.

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RIGATONI WITH ASPARAGUS & GOAT CHEESE

INGREDIENTS (MAKES TWO SERVINGS):
• 8 oz. Sfoglini Rigatoni
• 6 oz. fresh chevre goat cheese
• 1/4 cup spring onions, sliced in rounds
• 8 basil leaves, sliced
• 1 bunch of asparagus (approximately 20 stalks), sliced in rounds approximately 1/8" thick
• 1/4 tsp. salt
• 6 tbsp. extra-virgin olive oil, divided
• Fresh cracked pepper to taste

DIRECTIONS:
Heat 3 quarts of salted water and bring to a boil, add Sfoglini Rigatoni and cook for 8-10 minutes. 

While waiting for water to boil, heat 3 tablespoons of olive oil in a skillet on high heat. Once the oil is hot, add the spring onions and cook for 1 minute. Add the basil and allow it to fry for about 30 seconds, then add the asparagus, salt and a touch of fresh cracked pepper. Cook for another 30 seconds and then put a lid on the skillet and reduce the heat to medium. Continue to cook for approximately 3-4 minutes until the asparagus is tender, then remove from heat and place in a large mixing bowl.

Drain the Rigatoni and add it to the mixing bowl with the asparagus. Add 3 tablespoons of olive oil and thoroughly mix everything together. Split between two plates and then top with crumbled goat cheese and fresh cracked pepper to taste, then serve.

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