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As our palates become more refined, so does our affinity for quality ingredient sourcing. Today, we see companies such as Sfoglini Pasta, a New York state artisanal pasta company, vow to make pasta the way it would be made in Italy: using regional flours to bring vitality and flavor to the humble noodle.  The type and integrity of flour matters, whether in pasta or breads and pastries, and a growing number of farmers and millers are making high-quality, small-batch flours available to home cooks as well as chefs and makers like Sfoglini. “Flour ambassador,” Amy Halloran of Troy, New York, is a grains expert and the author of “The New Bread Basket: How the New Crop of Grain Growers, Plant Breeders, Millers, Maltsters, Bakers, Brewers, and Local Food Activists Are Redefining Our Daily Loaf.” She says that more people have become interested in regional grains, as seen in the doubling of granite mills sold by New American Stone Mills out of Vermont in 2020. Their

New yorkUnited statesAmy halloranSfoglini pastaNew bread basketNew cropGrain growersPlant breedersNew american stone millsDear breadBluebird grain farmsபுதியது யார்க்ஒன்றுபட்டது மாநிலங்களில்ஆமி ஹாலோரன்புதியது ரொட்டி கூடைபுதியது பயிர்