Organic Beet Fusilli

Organic Beet Fusilli
Organic Beet Fusilli
Sfoglini Organic Beet Fusilli

Organic Beet Fusilli

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Mix beets and fusilli and you get...quite possible the best pasta combo. Refreshing, earthy, carby, healthy, the list goes on.

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$7.27

16 oz / $0.45 per oz

Mix beets and fusilli and you get...quite possible the best pasta combo. Refreshing, earthy, carby, healthy, the list goes on.

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  • Certified USDA Organic
  • Vegan

Beet lovers (and even beet skepticals) love this beet fusilli. Made with fresh-pressed beet juice (yum) and organic durum semolina wheat, we love how fresh this pasta tastes. And yes, it pairs with all kinds of flavors: alfredo, lemon, goat cheese, asparagus, you name it! Try it out for your next pasta night.
Sfoglini pastas are made with organic grains from North American farms and packaged with love in New York's very own Hudson Valley.
Organic Durum Semolina, Organic Red Beet Juice, Water

Allergens

Wheat

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Hive Five™ Certified

No need to guess what's in your food or how it was made. Our experts vet every product for ingredient integrity, responsible sourcing, and great taste using our own criteria called the Hive Five.

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1.

ingredient integrity

2.

low carbon footprint

3.

recyclable packaging

4.

committed to social good

5.

rave worthy

How it does good

Working with local American farms to make pasta the Italian way

Made with American ingredients and Italian techniques, Sfoglini pastas are the best of both worlds. What is the Italian technique, you might ask? It's traditional bronze dies and slow-drying the pasta for optimal flavors and nutrients. And it makes the texture rough, so your delicious sauce actually sticks to the pasta and doesn't just slide off! Plus, "pasta made in New York's Hudson Valley" just has a nice ring to it, don't you think?

responsible sourcing

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Sfoglini sources all their grains from the best farms in North America to create fifteen different organic durum semolina pastas.

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low carbon footprint

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Sfoglini works with wheat suppliers to expand organic farming land and supporting regenerative farming practices.

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    • About the Brand

    Sfoglini

    Sfoglini was born from the vision of Chef Steve Gonzalez who has been a part of some of the most formidable pasta programs in New York City (Insieme, Hearth, Roberta’s, and Frankies Sputino) and former creative director Scott Ketchum. They talked for years about bringing a superior, locally produced pasta to New York City. Their vision became a reality in July 2012 when they opened their doors in the old Pfizer building in Williamsburg, now home to several small food manufacturers.

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    *How to use

    Try this beet fusilli with roasted beets and ricotta salata for a unique pasta combo you've probably never had!

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