🥕🍓🥒 Orders placed today will be available the week of June 12th. 🥕🍓🥒
Delivered and billed weekly. You can skip, cancel, or modify your order at any time.How Do Subscriptions Work?
Rigatoni or “scorzasellari” meaning “celery ribs”, slightly wider than penne with its hard ridges and coarse texture was an advancement in early dried pasta production allowing for sauces and cheeses to cling better than on traditional smooth pasta surfaces. Commonly used weekly for the Sunday meal in Sicilian culture and the cuisine of southern and central Italy, rigatoni is a perfect match for everything from sautéed vegetables to hearty meat sauces and casseroles.
Dried pasta at the supermarket lacks texture and flavor, meaning it has a harder time clinging to the sauce.
Sfoglini makes small batch, freshly extruded pastas made from the finest organic semolina flour produced in America. Their pasta has a textured, porous surface so your sauce will cling to it and the pasta is air dried to preserve the most nutrition and flavor. It's like an Italian grandma making pasta in your apartment. They use 100% organic American grains with farm fresh ingredients - no dyes or artificial flavoring.
Local Roots meat is handled with care and you can taste it. There are no preservatives, nitrates or funky chemicals. It's super fresh.
Jenn de la Vega
Chef & Cookbook Author
Your selected harvests will be delivered and billed weekly. You can skip, edit, or add to your order at any time.
Billing takes place on Thursday evenings and you'll receive a weekly notification.
Complete your weekly subscriptions with add-on favorites like grass-fed butter, sourdough bread, kimchi, granola, and more.
Edit your orders before Friday at 12am to make changes to your upcoming harvest!
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