Sfoglini began in Brooklyn in 2012 as a 700-square-foot pasta laboratory founded by Scott Ketchum, with the aim of bringing Italian pasta-making tradition to the United States. Now based in Coxsackie, the company makes pasta in a 37,000-square-foot Hudson Valley factory while retaining its focus on careful technique and inventive shape design. Its products are made for both home cooks and restaurants.
New York Ravioli & Pasta CompanyDave and Paul founded New York Ravioli & Pasta Co. after growing up with the Sunday-dinner traditions of New York’s Little Italy. The company carries that family-centered heritage into fresh gourmet ravioli made for home cooks and restaurants throughout the tri-state area.NEW HYDE PARK, NY
Pasta People NYFor 35 years, Pasta People NY has built its name as a chef-driven pasta manufacturer and distributor serving the New York metropolitan area. Based in West Babylon, the company supplies roughly 450 customers in Long Island, Queens and Manhattan with fresh pasta made for professional kitchens.LINDENHURST, NY
Flour Pasta CoFounded in 2011 by chefs Paul Minnillo and Matt Mytro, Flour Pasta Co. makes fresh and dried pasta in Bedford Heights, carrying the bronze-die tradition of its beginnings in a Moreland Hills Italian restaurant to retailers across the Midwest. The company produces in small batches with hand-cutting techniques and 100% American-grown, milled non-GMO semolina, giving its pasta the rough texture that holds sauce.BEDFORD HEIGHTS, OH
Bozza PastaRooted in Gragnano, Italy—where Michael Bozza’s grandfather ran a pasta company—Bozza Pasta makes fresh, frozen and dry pasta in Rochester, New York. Michael learned the craft through his family and later joined forces with Marisa to build a local business that supplies restaurants, markets and retail stores while also offering pasta from its Greece manufacturing facility and shop. The company is known for scratch-made ravioli, gluten-free selections and a fast-casual Bozza Bowl eatery.HILTON, NY