Eat, Drink And Be indie: Tasty Recipes, Inspiring Maker Stories & Exclusives

Sfoglini Pasta Shop

Steve Gonzales and Scott Ketchum make pasta that pays it forward. That’s why they named their company after the “sfoglini” of Bologna: generations of ladies who make pasta by hand. The idea was to highlight their connection and dedication to the storied art of handmade pasta, and the tradition of teaching that comes with it – they didn’t become pasta past masters without years of mentoring. So soon, they hope to start teaching pasta-making classes of their own, to honor the sfoglini by passing along what they know.

Another this pasta pays it forward is in sheer deliciousness. This duo uses only the best local ingredients, sourced from gardens and rooftops around New York City. It’s made expertly in the old-fashioned way: by hand, in small-batches. Super small, even – the pasta is made basically to order, allowing them to provide the freshest possible products.

Sfoglini is the culmination of Gonzales’ years as a pasta pro and Ketchum’s 18 years’ worth of design and branding expertise. Gonzales spent 14 years honing his craft as an Italian food impresario in restaurants throughout Spain, Italy, Philadelphia and New York City. Ketchum was an established brand, web and packaging design authority who had a vision of creatively combining culinary arts with design. It was after he returned from studying brewing and management at the Siebel Institute in Chicago and traveling through Italy, Paris and Belgium to explore their food and beverage scenes that he partnered up with his pal Steve to start a company that would fuse his passion and profession. The two were hoping to raise funds for their own pasta restaurant and market when they noticed the lack of New York-based companies making artisanal dried pasta products – and they decided they’d be the first. And the best.

Because they make it so fresh, they’re able to play around with unique flavors made from ingredients from local producers and gardens that might otherwise go to waste. That lets us try crazy unexpected noodles like “Everything Bagel Fusili” – so even if all you know how to cook is pasta, you can still make something totally gourmet.

Photo courtesy of Sophie Hays.