Fresh, local goat milk makes all the difference.
Fancy food 24/7
Sfoglini Announces Launch of Cascatelli and Other Pastas at Retail

Sfoglini Announces Launch of Cascatelli and Other Pastas at Retail


BROOKLYN, NY
Friday, August 27th, 2021

In my opinion, pasta is one of life’s many simple pleasures, with the ability to turn any meal into an occasion to celebrate. Adding even more excitement to the category, American pasta maker Sfoglini has revealed it will be adding new pasta shapes to retail shelves, including its viral new pasta shape invention called cascatelli.

Sfoglini’s hit pasta, cascatelli, launched direct-to-consumer earlier this year and is now available at more than 150 locations of The Fresh Market. According to a press release, the viral sensation is expected to expand retail distribution even further next spring.

Sfoglini has revealed it will be adding new pasta shapes to retail shelves, including its viral new pasta shape invention called cascatelli

The pasta maker’s products that will be expanding onto retail shelves and that it will showcase at this year’s trade shows include:

  • Cascatelli by Sporkful — the brand-new pasta shape, invented in partnership with food podcast host Dan Pashman of the Sporkful, became an online sensation when it launched online for national shipping earlier this year. The pasta sold out within minutes of its launch and continues to have a weeks-long waitlist of both new and repeat customers. It has also received rave reviews in the media, with features on TODAY.com, CBS This Morning, Food & Wine, and many more
  • Trumpets — These Trumpets hold shape in fluted petals like a flower or a horn
  • Whole Grain Reginetti — Features an organic, stone milled, hard red flour from the New York Hudson Valley. Hard Red Wheat with higher protein levels and a darker wheat bran offers exceptional flavor, texture integrity, and nutritional benefits
  • Radiators — Traditionally named radiatore, after old cast-iron steam radiators, Sfoglini radiators have nooks and ruffled edges that capture extra sauce to offer a superb bite every time. The design development for radiatore dates to between the two World Wars, making it one of the newer shapes in the lineage of dried pasta
  • Zucca — Plump and round as the end of a zucchini or an open pumpkin, zucca or fioretti “little flower” offers a pasta pocket that fills up with any red or creamy sauce
  • Porcini Trumpets — A fresh purée of porcini mushrooms are added to Sfoglini’s signature organic semolina for a subtle earthy flavor
  • Saffron Malloreddus — Sfoglini’s Sardinian specialty pasta, malloreddus, is enhanced with saffron to add a splash of yellow-orange color

Sfoglini is expected to expand retail distribution even further next springFounded in Brooklyn, New York, in 2012, Sfoglini was created by Chef Steve Gonzalez and Creative Director Scott Ketchum with the idea of making high-quality traditional Italian dried pastas with organic North American grains. After launching, the pastas became a favorite of some of New York’s chefs, and now the company produces over 1.5 million pounds of pasta per year.

Sfoglini’s products are sold in more than 1,000 retail stores across the U.S. including Whole Foods, and the company aims to expand its distribution by next year.

Where will Sfoglini land next? It could be your store! And if so, you might find me loading up my basket to fulfill all of my pasta needs.

Sfoglini
Topics: