It doesn’t yet appear on charts listing 350 different cuts of pasta that reportedly exist. In fact, cascatelli is so new and coveted that consumers who order it from New York-based pasta maker, Sfoglini, have to wait 12 weeks before receiving it.
The curly pasta depicts a cascade of water rippling along its outer edge—thus the name “cascatelli,” which is derived from the Italian word “cascate” for “waterfall.”
“It catches all the sauce, which clings to the unusual shape!” wrote Anthony DeFillipo in a Facebook thread about the product.
“As grippy as an all terrain tire,” added Kiran Suresh.
The company claims the well-textured pasta was three years in the making through a collaboration with Dan Pashman, host and founder of The Sporkful podcast. Pashman chronicled the pasta’s rigorous engineering in a five-part series of podcasts.
Chefs and home cooks alike are praising the pasta for hitting three important benchmarks set by Pashman: “forkability, sauceability and toothsinkability.”
Cascatelli is made with semolina flour and sells for $4.99 a pound. Advance orders can be made here.
(Photos from Sfoglini)
Interesting. I’d like to try it but unwilling to pay $5 for a pound of pasta.
Call me old fashioned… I’ll stick to traditional shapes -that looks doughy!