Email Updates

Sfoglini Pasta

Sfoglini Pasta

Sfoglini is the Brooklyn based enterprise of chef and restaurateur Steve Gonzalez, and partner visual designer Scott Ketchum. Gonzalez trained in the art of hand-made pasta in kitchens in the US and Europe. Sfoglini makes small batch, freshly extruded pastas from the finest organic semolina flour produced in America. They use traditional bronze molds to give their pasta a textured, porous surface (allowing sauce to cling) and they air dry it at low temperatures to preserve the most nutrition and flavor.


Print this page

Bronx BxB Radiators with Sausage Ragu


  • 8 oz. Sfoglini BxB Radiators
  • 1 Tbsp. Olive Oil
  • ¼ Cup Chopped Celery
  • 1 Clove of Garlic (Sliced or Minced)
  • ¼ Tsp. Chili Flakes
  • ⅓ lb. Pork Sausage (Out of Casing)
  • ½ Cup White Wine
  • ½ Cup of Crushed Tomatoes or Tomato Sauce
  • ¼ Tsp. Oregano
  • 1 Tbsp. Capers
  • Salt & Pepper To Taste


Heat three quarts of salted water in a large pot and bring to a boil.

In a large skillet, add the olive oil, garlic and celery over medium-high heat. Once the oil has warmed, add the chili flakes and gently mix until the garlic starts to brown. Add the sausage to the skillet and use the back of a fork to crumble the sausage and then mix well with the other ingredients.

When the skillet starts to caramelize, add the white wine and cook for another two minutes before adding the tomatoes, capers and oregano. Reduce to a medium-low heat and allow the Ragu to simmer while you prepare the pasta.

Add the Sfoglini BxB Radiators to your boiling water and cook for 5-8 minutes. Strain the Radiators and add them to your simmering Ragu. Toss gently and serve. If desired, add freshly chopped celery, parmesan cheese, olive oil and salt and pepper to your desired taste.

Everything Bagel Fusilli with Salmon & Capers

(Serves 2)


  • 5 oz Sfoglini Everything Bagel Fusilli
  • 1 Tablespoon Olive Oil
  • 1 ½ oz Red Onions sliced long and thin
  • ½ oz Capers
  • 1 Tablespoon Cream Cheese (room temperature)
  • 7 ½ oz Smoked Salmon
  • ½ Teaspoon Dill, Finely Minced
  • Salt and Fresh Cracked Pepper
  • Increase or decrease ingredients/seasoning to taste!


Heat 3 quarts of salted water and bring to a boil, add Everything Fusilli and cook for 5-8 minutes.While waiting for water to boil, sauté the red onions in olive oil and salt over medium heat until the onions are translucent. Add a couple teaspoons of pasta water to stop the onions from becoming too soft and turn off heat. Add capers to sautéed onions and let sit. Drain Fusili, add to onion and capers and turn heat back on medium. Add cream cheese and a splash of pasta water until cream cheese is melted then turn off heat. Add smoked salmon, dill, salt and pepper, mix and serve.

New-York Historical Society members enjoy a 10% discount on all purchases. | Your purchase supports the exhibitions and programs at New-York Historical Society. Join today