The newest pasta shape, the cascatelli, is more than just a gimmick. Taking three years of meticulous thought, design, and engineering, the makers of the cascatelli seems to take pasta quite seriously. Dan Pashman, who runs a podcast aptly named The Sporkful, is the brains behind this newest pasta shape and he is pretty much known as an avid pasta critic. He has recorded the three-year ordeal of creating the pasta in a five-episode series on his podcast entitled Mission: ImPASTAble.
We all know that each kind of pasta has its own, unique characteristic. And perhaps, for Pashman, no pasta in existence just combines all these unique characteristics. So he collaborated with a popular American pasta maker, Sfoglini to make all his pasta dreams come true.
The shape feels and looks like all the great pasta shapes combined in one. The newest pasta shape is half a tube, which gives it almost equal sauce-holding power as a rigatoni. To improve on that sauce-holding madness, the cascatelli is also bent like a giant macaroni. It is also designed with ruffles on either side to give that farfalle texture. Everyone is simply impressed. There is currently a long waiting time (almost 12 weeks!) on the stocks. The internet can’t stop raving about it, here are some of the best praises for the cascatelli:
Yup, 12 weeks for the next batch
Got to enjoy my @TheSporkful @sfoglini Cascatelli for the first time with my family! It did not disappoint! My dad said he wants to order some and he’s willing to wait 12 weeks 🙂 pic.twitter.com/D2M6LFGWgX
— Erin Findsen (@eefaulkner) April 4, 2021
Got 12 weeks to think up some recipes
Still waiting for my five-pound bag of Cascatelli. I waited too long to order a normal person amount of pasta…
I’m thinking spring peas, asparagus, some herbs, lemon, ricotta? Pancetta? Listen to @TheSporkful if you’re curious about a new pasta shape.
— Lia Moran (@liamoran) March 31, 2021
The measures of ‘forkability’ and ‘toothsinkability’
Very excited to be cooking my first batch of @TheSporkful ‘s Cascatelli tonight. We listend to the podcast as a family, and the kids are now very invested in measuring saucability, forkability, and toothsinkability.
— Will (@WillTTaylor) April 3, 2021
The ‘sauce through’ for max ‘sauceability’
Y’all this new cascatelli pasta shape has me HOOKED. The team that designed it even incorporated right angles. I wish I went into food design and production sometimes ???? pic.twitter.com/fkWJZgaQKL
— Sasha Cohen Ioannides???? (@SashaGwyn) March 31, 2021
It’s here, the wait is over!
— sodapopandpunkrock (@sodapopandpunk) March 30, 2021
Got to get some hate too, you know
I keep trying to figure out what the new pasta shape cascatelli reminds me of and then it hit me.
I hate my brain sometimes pic.twitter.com/fnGRNtqK78
— Red Concepción ᜇᜒᜇ᜔ (@Red_Concepcion) April 4, 2021