rye reginetti pasta, fresh peas and shoots

I made a field trip to Brooklyn to visit the workshop of artisan pasta maker¬†Sfoglini.¬†Owners Steve Gonzalez and his friend Scott Ketchum wanted to launch a business together a few years back, but after their initial plan to open an Italian restaurant was pushed to the wayside, they decided to focus on making pasta. Not just any pasta, but organic, bronze-die-extruded pasta made in small batches. That’s my favorite kind!

Steve is a chef with experience cooking all over Italy, and in New York City too (most recently he headed the pasta program at Frankie’s Spuntino‘s restaurants); Scott has expertise in product design and branding – a great match.

The other day, they were kind enough to let me poke around their kitchen, where I watched Steve make a batch of rye reginetti, from start to finish.

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