I am so excited to share this really cool pasta with you!
It comes from Sfoglini Pasta Shop in Brooklyn, NY. I hadn’t heard of them but as soon as I went on to their website I knew I was going to be a fan. All of their pastas are made in small batches, from the finest semolina flour, and air dried at low temperatures.
Besides just using high quality ingredients to make their pastas, the team at Sfoglini uses their creativity to come up with really fun and different pasta flavors. The one I am going to share today is their Everything Fusilli which is one of their Seasonal Pastas. Other flavors in this category include Basil Reginette, Beet Fusilli, Chili Pepper Fusilli, Sauvignon Black Reginetti, and BxB Radiators (yes this is pasta made with beer!). Flavors change regularly and depend on the season so I will definitely be checking back often to see what is currently in stock.
If plain, semolina flour pasta is your thing check out their Organic Pastas. These are more typical pasta shapes and includes a whole wheat option. I have tried their organic fusilli and it blows boxed pasta from the grocery store out of the water!
The traditional everything bagel has a seasoning of poppy seeds, sesame seeds, garlic, onion and salt and all of these flavors can be found mixed right into the Everything Bagel Fusilli dough. As soon as I saw this pasta I knew immediately that I wanted to do a recipe that played on a bagel and cream cheese.
While it was very tasty the sauce was a little too heavy for my liking so next time I will try to thin it out with reserved pasta water. The Sfoglini websites suggests serving this pasta with a butter and sea salt sauce which would be a nice light match for this hearty pasta.
- 1 12oz bag of Sfoglini Everything Bagel Fusilli
- 6 tablespoons butter
- 1 teaspoon minced garlic
- 8oz light cream cheese, at room temperature
- 3/4 cup milk
- 1/4 teaspoon salt
- Pepper to taste
- Cook pasta according to package directions.
- Meanwhile, heat a saucepan over low heat. Melt butter with the minced garlic being careful not to let the garlic brown or burn.
- Add the cream cheese and stir until melted.
- Slowly stir in the milk, salt and pepper and continue to cook over a low heat for 3 minutes.
- Once the pasta is finished cooking, drain and reserve 1 cup of the pasta water.
- Put the pasta back in the pot and pour the cream cheese sauce over. Gently stir to coat.
- If the sauce is too thick add a little bit of the reserved pasta water until you get the consistency you want.
- Top with parmesan cheese and enjoy!
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