Product details
Sfoglini pastas are made with durum semolina flour, and traditionally bronze die extruded and slow dried for a rough texture that gives your sauce something to cling to.
From the mind of two time James Beard Award winner Dan Pashman, creator and host of The Sporkful food podcast, comes CASCATELLI (Italian for “waterfalls”). Three years in the making, this original shape was created in collaboration with the artisans at Sfoglini. Cascatelli is designed to maximize the three qualities by which Dan believes all pasta shapes should be judged:
- Sauceability: How readily sauce adheres to the shape
- Forkability: How easy it is to get the shape on your fork and keep it there
- Toothsinkability: How satisfying it is to sink your teeth into it
Sfoglini pasta is made and packaged with a lot of care in New York’s Hudson Valley. Try it, and experience the next chapter in pasta history! Not certified organic.
About the producer
Sfoglini pasta was founded in 2012 by Steve Gonzalez and Scott Ketchum to combine the very best of Italian technique and American ingredients. They use traditional bronze dies and plates to achieve the perfect rough texture on the pasta for the sauce to stick. In addition, they slow-dry the pasta at a low temperature to preserve both flavor and nutrients. Their pasta is made from organic whole grain, rye, emmer, einkorn and spelt flours, grown on North American farms. Together, Steve and Scott bring over 30 years’ experience and a passion for pasta to the business of bringing you fabulous products.
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