Founded by Jesse Albertini, Sfoglina specializes in handcrafted pasta made with local heirloom and heritage grains.

Heritage grains are grown with flavor, nutrition and sustainability in mind, as opposed to the cheap and high-yielding common wheat that makes up the overwhelming majority of wheat crops.

Using stone-milled flour, bronze dies, and slow-drying methods, Sfoglina's Pasta of the Month Club is "a really nice way to test out different grains, feature the flavors and learn about the farmers that they come from," Albertini explains.

Heritage grains are grown with flavor, nutrition and sustainability in mind, as opposed to the cheap and high-yielding common wheat that makes up the overwhelming majority of wheat crops around the world.