Our Story

At Sfoglina we believe black lives matter, women's rights are human rights, no human is illegal, science is real, love is love, and kindness is everything. 

Sfoglina: a woman who rolls and spreads out pasta dough. 

About the Pasta

Sfoglina uses local heirloom and heritage grain that are stone milled, utilizing bronze dies and slow drying of the pasta. Implementing these procedures not only leads to a better flavor but is also is a healthier, more nutrient-dense final product. 

Local Heritage Grains

We at Sfoglina have always been huge advocates of supporting local and small businesses and will source from them whenever possible. Supporting Colorado owned businesses help keep our economy healthy. Also, sourcing local is better for the environment and reduces the trail the food takes to get from the farm to your mouth.


Ninety percent of the flour produced in the world is a wheat grain that is cheap and easy to grown.  At Sfoglina we instead use heritage and heirloom grains that have more flavor, are healthier, easier to digest, and increase biodiversity. 



Stone Milled

Wheat berries have three parts, the bran, the germ, and the endosperm. The bran and germ contain most of the nutrients. Yet commercial flours remove these parts to increases the shelf life. Even if you buy "enriched" flour, you are only getting a fraction of the nutrition that is readily available in the whole grain. By milling the grains, we get all the natural oils that add lightness, nutrients, and flavor to our pasta. Milling also ensures that we are using the freshest possible flour.  

Bronze Die

Pasta dough extruded through a bronze die gets tiny tears along its surface. The tears create a slightly rough surface that sauces stick better to than pasta extruded through other dies.   

Slow Dried Pasta

When you boil a slow-dried artisan pasta just shy of "done," it has a nice al dente bite yet easily dissolves into a creamy paste as you chew. As the pasta dissolves, it mixes with the condiment in your mouth, creating an incredible, lush texture. The quick-dried pasta still has a nice bite, but they don't dissolve as easily. They have a more rubbery quality and tend to bounce around in your mouth as you chew instead of melding with the sauce

Chef Jesse Albertini

About the People

Jesse Albertini, a native New Yorker, moved to Colorado in 2004 after graduating college. She came for a winter, decided to stay for a summer, and almost twenty years later, is still in love with this State. Dedicating herself to the hospitality industry, Jesse has worked her way through the kitchen ranks of many well known and respected Denver restaurants. 

Jesse is also extremely passionate about responsibly sourcing seasonal produce and humanely raised animals. Reducing waste and being mindful of the environment will continue to be a focal point in Jesse's career and the driving forces behind Sfoglina.