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.
About Sfoglina
Welcome to Sfoglina, where the timeless art of Italian pasta-making meets Colorado’s rich local bounty. Inspired by Italy’s sfogline—the skilled artisans celebrated for their hand-rolled pastas—Sfoglina Denver brings authentic Italian cuisine to life using the highest quality ingredients, including Colorado’s own heritage grains.
Our chefs honor Italian traditions by handcrafting pasta each day, blending locally sourced, sustainably grown grains with traditional techniques. These heritage grains, prized for their rich flavors and historical roots, allow us to create pasta that is both deeply flavorful and unique to our Colorado location. Every piece of pasta is a tribute to the land and the farmers who share our commitment to quality, sustainability, and taste.
At Sfoglina, we’re dedicated to sharing the joy of Italian pasta-making in a variety of ways. From custom private events tailored to celebrate Italian cuisine with friends, family, or colleagues, to immersive cooking classes that teach the time-honored techniques of Italy’s sfogline, we offer unique experiences that bring people together over food. For local chefs and businesses, our fresh, handmade pasta is available for wholesale, crafted with the same care and attention to quality that defines everything we do. Discover the artistry of Italian pasta-making with Sfoglina, and let us bring authentic, handmade flavor to your next gathering, meal, or menu.
Our Pasta Process at Sfoglina
At Sfoglina, we believe that every ingredient tells a story. That’s why we use local heirloom and heritage grains that are stone-milled and crafted through traditional methods like bronze-die extrusion and slow drying. These practices yield a pasta with unparalleled flavor, nutrient density, and texture.
Local Heritage Grains
As passionate supporters of Colorado’s local farms and small businesses, we prioritize sourcing ingredients from within our community whenever possible. This not only supports our local economy but also reduces the environmental impact by shortening the journey from farm to table. Heritage and heirloom grains play a key role in this philosophy. Unlike conventional wheat, which is often grown for quantity over quality, heritage grains are nutrient-rich, flavorful, easier to digest, and help preserve agricultural biodiversity.
Stone Milling
Wheat berries have three parts: the bran, germ, and endosperm. In commercial flours, the bran and germ are typically removed to extend shelf life, resulting in a loss of vital nutrients. Our stone-milling process retains these parts, delivering flour packed with natural oils, nutrients, and flavor. This process also ensures we’re using the freshest possible flour, enhancing the quality and lightness of our pasta.
Bronze Dies
We extrude our pasta through bronze dies, which create subtle, rough textures on the pasta’s surface. These tiny, natural “tears” allow sauces to cling beautifully to each strand, enhancing every bite and amplifying the flavors of each dish.
Slow Drying
Our pasta is slow-dried to preserve its flavor and achieve the perfect texture. When cooked just shy of al dente, the pasta holds a delicate firmness while dissolving luxuriously as you chew, melding seamlessly with the sauce. In contrast, quick-dried pasta lacks this subtle texture, often taking on a rubbery quality.
About Chef Jesse Albertini
Chef Jesse Albertini, a native New Yorker, moved to Colorado in 2004 after completing college. Originally drawn by a winter season, Jesse quickly fell in love with the Colorado lifestyle, and twenty years later, she remains inspired by this state. Throughout her career, Jesse has honed her craft in the kitchens of Denver’s most respected restaurants, bringing her passion for responsible sourcing, seasonal produce, and humane practices to every dish at Sfoglina. Her commitment to reducing waste and making environmentally mindful choices fuels her work, making these values the heart of Sfoglina’s culinary philosophy.