Cavatelli Pasta is a pasta from the southern regions of Italy. It is often served with thicker sauces and does also great in casseroles and salads. The ribbed shell is like a small hot dog bun that is curved along the ling side. It has a lovely mouth fee.
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.