Zucca, Italian for pumpkin, pasta has indeed the shape of a pumpkin with the top cut off, so it is a pasta with a pocket. If you were looking for a pasta that catches your delicious sauce, even the ones with small tiny pieces of meat and vegetables, look no further, Zucca will holding your sauce for you. Zucca is also wonderful in a soup.
Sfoglini is a Brooklyn based producer of small batch, freshly extruded pastas made from some of the finest organic flours produced in America. Sfoglini are generations of ladies in Bologna who make pasta by hand. Steve and Scott named their company in honor of these ladies and hope one day to teach others how to make pasta. Sfoglini uses traditional Italian bronze dies which give their pasta a textured, porous surface and they air dry at low temperatures to preserve the most nutrition and flavor.
Because they produce only small batches, they almost produce per order, they have the flexibility to create a number of unique seasonal pastas using local ingredients and spices from city gardens, breweries and other restaurants.