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Spring’s Hottest Drop Is This New Shape of Pasta - Eater
Cascatelli” is the result of one pasta-obsessed podcaster with a dream
Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen?? World, meet “cascatelli,” a pasta created by The Sporkful podcast host Dan Pashman and sold by American artisan pasta brand Sfoglini.
Pashman set out to create what he considered an optimal pasta shape nearly three years ago, as he documented in a fascinating five-part series “Mission: ImPASTAble” for his James Beard Award-winning food podcast. The result of many rounds of designing, engineering, and trial and error, the final product resembles an oversized comma with ruffles on either side of a curved half-tube. It’s supposed to maximize three core qualities: “sauceability” (how well sauce adheres to it), “forkability” (how easily it stays on the fork), and “toothsinkability” (how satisfying it is to sink one’s teeth into it).
Cascatelli” is the result of one pasta-obsessed podcaster with a dream
Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen?? World, meet “cascatelli,” a pasta created by The Sporkful podcast host Dan Pashman and sold by American artisan pasta brand Sfoglini.
Pashman set out to create what he considered an optimal pasta shape nearly three years ago, as he documented in a fascinating five-part series “Mission: ImPASTAble” for his James Beard Award-winning food podcast. The result of many rounds of designing, engineering, and trial and error, the final product resembles an oversized comma with ruffles on either side of a curved half-tube. It’s supposed to maximize three core qualities: “sauceability” (how well sauce adheres to it), “forkability” (how easily it stays on the fork), and “toothsinkability” (how satisfying it is to sink one’s teeth into it).