Basil ReginettiMADE BY SFOGLINI PASTA SHOP IN BROOKLYN, NEW YORK
The basil flavor really shines through in this reginetti, a seasonal pasta from Brooklyn-based Sfoglini in our new favorite curly edged shape. Best of all, it's easy to cook it to just the perfect al-dente chew. —Tina Ujlaki, Executive Food Editor, Food & Wine Magazine
The ruffled edges on these noodles are like irresistible sauce magnets – chopped tomato, melty cheese or silky olive oil clings to every last curl. Sfoglini crafts this reginetti with just three ingredients (water, organic semolina flour and real basil leaves) and air dries it at low temperatures to lock in the fresh herb flavor.
tip of the tongue
Go full caprese and pair basil-tinged noodles with bright red cherry tomatoes, slices of creamy mozzarella and fresh-picked basil leaves. This would also make the perfect cold pasta salad, with a drizzle of Enzo Organic Extra Virgin Olive Oil. Or, serve hot with melty Williamsburg Cheese in place of the mozzarella.