Pasta this week is organic and comes in two varieties from Sfoglini, which is based in West Coxsackie, NY
The cavatelli have rounded, ridged curves that roll into a hollow shape built to hold thicker sauces alongside chunky, seasonal vegetables
The whole grain radiators use an organic, stone-milled hard red flour that has higher protein levels, a darker wheat bran, and exceptional flavor, texture, and nutrition
The rigatoni is slightly wider than a penne and has the same built-in ridges on the sides to help sauces cling. They are a perfect match for hearty sauces, roasted veg and casseroles.
