Coxsackie-based Sfoglini pasta, founded in 2012 by Scott Ketchum and Steve Gonzalez, makes its artisanal dried pasta using traditional bronze dies.
By Ashleigh Lovelace
For devotees of the local food movement, dried pasta has long been thought of as a last resort—relegated to the back of the pantry in favor of its showier cousin fresh pasta. While there’s a lot to be said for the “fresh-is-best” mentality, ultimately, a lot of this ill will can be traced back to the historically dismal state of the grocery store pasta aisle, with plastic packaging boasting dubious qualities like “enriched wheat.”…
[ Read more ]