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.
Dan Pashman’s journey to create the ideal pasta shape was chronicled on his podcast Sporkful, during a special series called “Mission: ImPASTAble.” He also broke down his pasta quest to Christopher Kimball as a guest on Milk Street Radio, to which you can listen here.
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Serve cascatelli with your favorite sauce. We like a Bolognese or Pesto Genovese. This Sicilian Trapanese Pesto or Pesto Amaro also make worthy sauce mates.
Cooks to al dente in about 13 minutes.
When James Beard Award-winner Dan Pashman set out to create his Cascatelli, an acclaimed brand new pasta shape, he partnered with Sfoglini, a renowned pasta maker in New York that combines the best North American organic grains with classic Italian technique.
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