Can a new pasta shape actually change the way we experience a meal?
In short: After three years of research, podcaster Dan Pashman has invented cascatelli, a unique pasta shape designed to solve the shortcomings of traditional noodles. By focusing on forkability, sauceability, and toothsinkability, this waterfall-inspired creation aims to deliver the perfect bite. It is a rare innovation in a world of long-established pasta forms.
Dan Pashman, host of the podcast The Sporkful, spent three years obsessively researching and developing a new pasta shape. His journey, documented in the five-episode series Mission: ImPASTAable, began after he concluded that standard options like spaghetti were monotonous. To find inspiration, Pashman sampled and cataloged a vast array of pasta varieties available across the New York metro area.
Pashman established three core criteria for his ideal noodle: forkability, which measures how easily the pasta can be secured on a fork; sauceability, which evaluates how effectively the shape holds onto savory sauces; and toothsinkability, which defines the satisfaction of the bite. He ultimately drew design inspiration from the ruffles of mafaldine and the tube-like structure of bucatini to create cascatelli, a name derived from the Italian word for waterfall.
The resulting shape features a 90-degree curve and a hollow, slide-like interior. This right-angle design is crucial, as it provides structural resistance at multiple points, creating an I-beam effect that enhances the texture. Pashman notes that very few existing pasta shapes incorporate such angles, which he believes is the key to its unique mouthfeel. The pasta is designed to hold the right amount of sauce, balancing the needs of both thick and light preparations.
Bringing the concept to reality proved difficult, as many manufacturers were initially hesitant to take the project seriously. Eventually, the Sfoglini pasta factory in New York's Hudson Valley produced the design. While the initial run of 3,700 boxes sold out rapidly, the high demand has occasionally led to backorders as the company works to source sufficient flour and packaging. Despite the challenges, Pashman maintains that there is plenty of room for new shapes to coexist alongside traditional favorites.
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Sources
- Summary by Intellect · source: The Brand New Pasta Shape (A Quick Review of Cascatelli)
- Also: Get Lost in the Sauce With a Brand New Pasta Shape, Cascatelli
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