Reginetti translates to ‘little queens’ and the regal shape of this organic pasta is im-pasta-ble to resist. Hard red wheat gives it a darker hue and deeper, nuttier flavor and their undulating shape means more mouthfeel and a better bite. The shorter cut of this particular pasta makes them that much easier to scarf. Plus, they’re just plain pretty. Who knew carb loading could look so cute? 

The duo behind Sfoglini opened their Brooklyn biz bent on old school Italian-style pasta-making methods, working in small batches with locally sourced ingredients. Because they use traditional bronze dies to cut their pastas, the outside of each shape retains a rough texture that grabs hold of any sauce it encounters. Sfoglini’s slow-dried style also takes the texture up a notch, amounting to an uber-absorbent noodle and a better candidate for that al dente bite we all want. 

Tip of the Tongue:

The ruffled edges of these reginetti ribbons are perfect for cozying up to pesto. Or pair wth a pan sauce of chopped pancetta, garlic, sage, and a splash of starchy pasta water. The shape is ideal for robust sauces that compliment the nutty richness of hard red wheat.