Brooklyn Brand Brings Organic Pasta to the Hudson Valley

Sfoglini moves to Coxsackie to craft its delectable dough.


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Photos courtesy of Sfoglini

 

In case you haven’t noticed, the migration of New York businesses to the Hudson Valley is becoming something of a trend. This time around, pasta maker Sfoglini says ciao to its former home in Brooklyn as it makes itself cozy in Coxsackie.

This June, Sfoglini, which combines traditional Italian techniques with organic American grains, officially opened the doors to its Greene county factory. The 40,000-square-foot space is nearly 10 times the size of the brand’s original location in Brooklyn. It holds the Italian imported equipment that cranks out pound after pound of dough in artisan flavors and shapes like hemp zucca, beet fusilli, and cuttlefish ink spaccatelli.

Sfoglini came to life in 2012 when Steve Gonzalez, a New York City chef, and Scott Ketchum, a former creative director, decided to bring a better, local pasta to the Big Apple. In a few short years, the artisan pastas have found a home in acclaimed New York restaurants like Tom Colicchio’s Riverpark and the Mandarin Oriental Hotel.

“Sfoglini’s traditional offerings include 16 organic durham semolina pastas plus a series of New York State grain pastas made with organic whole-grain, rye, emmer, einkorn, and spelt flours,” the website declares. Throughout the year, the brand also produces unique seasonal pastas that incorporate local ingredients like basil, nettles, and ramps from New York markets and farms.

This year, the brand made the move north in order to better accommodate its increase in popularity.

“Sfoglini has seen a real demand for thoughtfully sourced products, and in an effort to grow to meet that demand started looking for a bigger production facility which led to being upstate,” explains Aureal Cordero of Krupa Consulting, the marketing firm for the brand. Coxsackie turned out to be the perfect spot, allowing the company to stretch its legs and maintain its New York roots. Although production is the primary goal for now, the company hopes to build a stronger presence within the local community. In May, it donated 25,000 pounds of pasta to the Regional Food Bank of Northeastern New York.

Locally, Sfoglini is available in a number of Hudson Valley spots, including Millbrook Vineyards & Winery in Millbrook, Sprout Creek Farm in Poughkeepsie, and Adams Fairacre Farms in Newburgh. To find a location near you, use the store locator feature on the brand’s website.

 


Related: Lolita's Brings Neapolitan Pizza to Poughkeepsie

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