Organic Beet Fusilli

Organic Beet Fusilli

Sfoglini

Organic Beet Fusilli

Sfoglini

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

Sustainable goodness

Sfoglini pastas are made with organic grains from North American farms and packaged with love in New York's very own Hudson Valley.

  • Certified USDA Organic
  • Vegan

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Why we love it

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.

Ingredients

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Allergens:

Wheat

Dimensions

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Shipping

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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

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

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

How to use it

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

When you're done...

Remove the plastic window and recycle it through TerraCycle. The box is curbside recyclable!

These are general guidelines for broadly-recyclable materials. Check with your local recycler to confirm what they take.

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About the Brand

Sfoglini

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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Sfoglini