Sfoglini's Saffron Malloreddus is enhanced with organic saffron, which adds bold flavor and a splash of yellow-orange color to any dish. Malloreddus, also known as Sardinian gnocchi, has been a staple in Sardinian cuisine for centuries. Its name is derived from the Sardinian word “malloru,” meaning “calf,” as its small, ridged shape was thought to resemble a young cow’s belly.

Adding saffron to the dough is a regional practice that gives the pasta a distinctive golden color and a subtle, aromatic flavor. The pasta’s grooves and ridges make it excellent for holding thick sauces, particularly Sardinia’s signature sugo alla campidanese – a rich tomato sauce with sausage and saffron.

Sfoglini was founded in Brooklyn in 2012 with a simple idea: to make pasta in the United States with the same care, tradition, and artistry as in Italy. From the beginning, they've believed pasta is more than a meal—it’s an experience. That’s why they focus on details that make the difference: the highest-quality grains, bronze-die extrusion, slow drying, and thoughtful innovation in shape design. 

At Sfoglini, pasta-making is both craft and science. Every step honors traditional Italian methods while embracing American ingenuity. Their pastas are enjoyed in home kitchens and acclaimed restaurants alike, always bringing people together around the table.