An upgraded version of the cinque buchi, a Sicilian pasta shape that translates to “five holes,” Sfoglini x Sporkful’s Quattrotini pasta enhances the eating experience with maximized “forkability,” “sauceability” and “toothsinkability.” Made from high-quality North American wheat and slow-dried for over nine hours, 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 though is the unique combination of two pasta shapes put together. The center tube is similar to rigatoni while the four outer tubes are like bucatini but with ridges—creating the perfect vehicle to hold on to more sauce. And unlike other shapes, which are hard to keep on your fork, Quattrotini’s excellent texture helps each noodle stay put—sauce and all.
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—listen to the episode here.
We test everything we sell. Here’s how we’d use this.
Serve Quattrotini with your favorite sauce. We like a Bolognese or Pesto Rosso.
Serve Quattrotini with your favorite sauce. We like a Bolognese or Pesto Rosso.
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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