Flavored Pasta

Indie dried pasta might seem dull or unnecessary, but once you've tried Sfoglini, you'll never think of pasta the same way again. This Brooklyn-based team uses organic U.S.-grown semolina flour, makes the dough in small batches and pushes it through traditional bronze dies. Air dried at low temperatures to preserve nutrition and taste, its flavor and textures are shockingly different from the endless boxes that line superstore shelves. 

The texture is awesome, and makes it a good foil for heavy-duty sauces or rich cheeses, but we'll admit we were equally lured by the flavors, which range from traditional to off-the-wall. This is more than just an emergency dinner, it's a sleight-of-hand feast. 

Everything Bagel Fusilli

Yes, you read that right. Pasta corkscrews imbued with the subtle flavor of everything bagel toppings: poppy seeds, sesame seeds, garlic, onion and salt. Serve them just like a bagel, with a sauce made from cream cheese and whole milk, bits of lox, thinly sliced red onion, chives and chopped tomatoes – the ultimate New York meets Italy experience. Fuggedabowdit!

INGREDIENTS: Organic semolina flour, water, poppy seed, sesame seed, garlic, onion and salt. 

Bronx Brewery Pale Ale Radiators

The thick ridges of this pasta are perfect for catching sauce. A collaboration with the Bronx Brewery, this dough features spent grain from the brewery's flagship Pale Ale, which is comprised of five different barley malts. Try with a hearty meat ragu.

INGREDIENTS: Organic semolina flour, water, barley malts (Muntons Maris Otter, Weyermann Caramunich I, Briess Victory, Briess Vienna, Briess Aromatic). 

Saffron Malloreddus

As fun to say as it is to eat, these ridged shells are similar to cavetelli, but with a deeper crevice. Saffron gives them that gorgeous golden hue. Try  with peas, ricotta and shrimp or with tomato sauce, fresh mint and pecorino. 

INGREDIENTS: Organic semolina flour, water, saffron. 

Beet Fusilli

This curly pasta is truly pretty in pink, but beets contribute their tangy, earthy flavor along with their stunning color. The maker recommends serving these with butter, sage, roasted beets and ricotta salata. We also like them with a simpler sauce of brown butter, poppy seeds and parmigiano-reggiano. 

INGREDIENTS: Organic semolina flour, beets, water. 

All pastas come in a 12 oz box.