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.
A sfoglina is a woman who rolls and spreads out pasta dough.
About the Pasta
Sfoglina uses wheat berries that are hand milled, utilizing bronze dies and slow drying the pasta. Implementing these procedures not only leads to a better flavor but is also is a healthier, more nutrient-dense final product.
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.
Wheat kernels 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.
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
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 sixteen 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. She learned how to command a kitchen from Chef Elise Wiggens, how to run a line from Chef Kate Horton. Finally, she grew a sense of craftsmanship from Chef Steve Redzikowski, to name a few.
Along the way, Chef Jesse helmed the wheel and honed her craft as executive chef at Cafe|bar, the Hive Bistro, and Gaijin. She also was part of the opening team at Jovanina's Broken Italian, where she was able to help develop the pasta program.
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.
Friends and Partners
Pasta photographed on handmade clay plates by Billy Cramer, of BCramerClay.