Otherwise known as “little waterfalls” in Italian, cascatelli was created to be an accessible pasta option that enhances the eating experience with maximized “forkability,” “sauceability” and “toothsinkability.” Made from high-quality North American wheats and slow-dried for over nine hours, Pashman’s succeeds in hitting all three categories. We love that it has a good toothsomeness and clean pasta flavor, plus there are no eggs in the dough which keeps it from being too rich and tender. The thing that really sets apart this experimental pasta shape though is the texture. Not only do the ruffles, frills, right turns and curved shape keep sauce clinging on, but each bite becomes a sensory experience for your mouth too. This pasta is the perfect form to serve with a chunky sauce, Rather than finding bits of sauce at the bottom of your bowl like you would with other kinds of pasta, cascatelli will hold on effortlessly.

Sfoglini’s Rye Trumpet pasta combines rye, a grain rarely found in store-bought noodles, and the hard-to-find trumpet shape for a toothsome, subtle pasta that clings beautifully to sauce (much like Sfoglini’s beloved Cascatelli). Stone-ground organic rye flour—milled in New York’s Hudson Valley—brings a subtly earthy, tangy taste to these flower-shaped trumpets without adding any grittiness. Sfoglini’s high-quality pastas are made traditionally, using just three organic ingredients and traditional bronze dies and plates for extruding, which helps sauce cling to the pasta. If you don’t have a local fresh pasta shop nearby for handmade specialty pasta, cooking with Sfoglini is the closest thing we’ve found to fresh noodles.

Pleasantly dense with a light chew, this beautiful pasta from Sfoglini elevates every dish we’ve tried it in. Finding saffron-infused pasta—especially in its dry form—is unusual, but it’s still incredibly versatile. This malloreddus, a hard-to-find Sardinian specialty pasta with a shape similar to gnocchi but hollow, has a sweet wheat flavor and the distinctive heady aroma and flavor of saffron. In fact, Sardinia has been known for centuries for its saffron; it was used to add color to pale pasta, so that it looked richer and like it contained eggs. Sfoglini’s high-quality pastas are made traditionally, using just three organic ingredients (including locally grown and milled grains) and traditional bronze dies and plates for extruding. Sfoglini is the closest thing to going to a local pasta shop for fresh, handmade pasta.

Spaccatelli—a scroll-like pasta also known as “priest’s collars”—gets dramatic color from cuttlefish ink, a common addition to pastas in southern and coastal Italy. Pastas infused with cuttlefish or squid ink tend to be paired with seafood in Italian cuisine, and this spaccatelli works beautifully with buttery seafood. We don’t find that the ink imparts an earthy or briny flavor—it tastes fairly neutral—or that it affects the texture of the pasta, which has the signature al dente chew we love in Sfoglini’s other pastas. We like that the pasta retains color after cooking. Sfoglini’s high-quality pastas are made traditionally, using just three organic ingredients (including locally grown and milled grains) and traditional bronze dies and plates for extruding, which helps sauce cling to the pasta. If you don’t have a local fresh pasta shop nearby for handmade specialty pasta, cooking with Sfoglini is the closest thing we’ve found to fresh noodles.