Our Sardinian Saffron pasta is enhanced with saffron to add a splash of yellow-orange color. For centuries, the island of Sardinia has been known for its saffron and sheep. Customary practices developed where saffron was used to color pale pasta — making it look rich with egg. Local sauces using flavorful sheep milk cheeses and butter highlighted distinct grass flavors varying with each region’s pasture land. A common pairing for this pasta is to serve it with cream sauces, fresh mint and pecorino.
In 2012, Sfoglini (Sfo-lee-nee) opened its doors with one clear mission, bring classic Italian style pasta back to New York. We’re dedicated to sourcing top quality North American organic grains and unique ingredients from local farms and green markets to bring you the same pasta served at some of New York’s most revered restaurants. Traditional bronze dies/plates produce a beautiful rough texture that gives your sauce something to cling to, and we slow-dry our pastas at low temperature to preserve flavor and nutrients.