The colorful and intricately shaped fresh pastas from Brooklyn's Sfoglini Pasta Shop are like miniature works of art, and the machines responsible for them are mesmerizing to watch. At the company's production facility at 630 Flushing, batches of cavatelli, reginetti, radiators, and more rain down onto sheet pans and squeeze out of molds in brilliant, carbohydrate-filled excess. Watch the video above for a look at the process.
Sfoglini is the joint venture of two Steves: ex-creative director Steve Ketchum and chef Steve Gonzales (who cut his teeth in the kitchens at Hearth, Roberta’s, and Frankies Sputino). Launched in 2012, the company now produces over 20 different types of pasta, using a variety of different flours and seasonal flavors. Basil, beet, nettle, and ramp pastas made an appearance this summer, but the funkiest of all is August’s flavor of the month, an eerily dark cuttlefish ink spaccatelli. Sfoglini's pasta is available in stores across the country, but for a quicker fix, check out the video above.
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