Cascatelli (Italian for "waterfalls") is an original pasta shape designed for maximum sauceability — created by three-time James Beard Award-winner Dan Pashman, host of The Sporkful podcast, after three years of development with Sfoglini. Launched in 2021, this award-winning pasta maximizes three qualities that matter most: Sauceability, Forkability, and Toothsinkability. 16 oz (1 lb) per box. Bronze die cut. Premium durum semolina. Vegan. Cook 13-15 minutes in generously salted water. Manufactured by De Angelis USA Corp, 25 Verandyea Lane, West Coxsackie NY 12192.
Cascatelli: The Pasta Shape Engineered for Maximum Sauceability
- Sauceability — the curved trough and ruffled edges trap and hold sauce in every bite
- Forkability — the short, sturdy shape stays put without sliding off
- Toothsinkability — the thick walls and al dente texture deliver a deeply satisfying bite
- Bronze Die Cut — rough, porous surface texture that holds more sauce vs. smooth Teflon-cut pasta
- Premium Durum Semolina — for a better bite and superior texture
- Cook 13-15 minutes in generously salted water — reserve 2-3 tablespoons of pasta water for your sauce
- Vegan — no eggs, no animal products
- 8 servings per box — 2 oz (57g) per serving, 210 calories per serving
- Manufactured by De Angelis USA Corp, West Coxsackie NY 12192
Nutrition Facts (per 2 oz / 57g serving)
- Servings per container: 8
- Calories: 210
- Total Fat: 0.5g (1% DV)
- Saturated Fat: 0g | Trans Fat: 0g
- Cholesterol: 0mg (0% DV)
- Sodium: 0mg (0% DV)
- Total Carbohydrate: 43g (15% DV)
- Dietary Fiber: 2g (7% DV) | Total Sugars: <1g | Added Sugars: 0g
- Protein: 7g
- Iron: 2.5mg (15% DV) | Potassium: 110mg (2% DV)
Ingredients
Enriched Durum Semolina Flour (Durum Semolina Flour, Iron, Niacin, Thiamine, Riboflavin, Folic Acid), Water. CONTAINS: WHEAT. Vegan.
How to Cook Cascatelli
- Bring a large pot of water to a boil and generously salt it
- Add Cascatelli and cook for 13-15 minutes, stirring occasionally
- Reserve 2-3 tablespoons of pasta water before draining — use it to finish your sauce
- Drain and toss immediately with your sauce of choice
- Recommended pairing: Cascatelli by Sporkful with Double Pork Ragu — inspired by classic Roman Amatriciana and Bolognese
About Sfoglini Cascatelli by Sporkful
Cascatelli is the brainchild of Dan Pashman — three-time James Beard Award-winner and creator/host of The Sporkful podcast — who spent three years developing a new pasta shape from scratch with Sfoglini, a Brooklyn-based artisan pasta maker. The result: Cascatelli, launched in 2021 to immediate critical acclaim and sold-out demand. The bronze die cut surface creates a rough, porous texture that grips sauce far better than smooth Teflon-cut pasta. Made with premium durum semolina for a better bite. Manufactured by De Angelis USA Corp, West Coxsackie NY 12192.
Frequently Asked Questions
- What makes Cascatelli different from other pasta shapes?
- Cascatelli was designed from scratch by Dan Pashman (The Sporkful podcast) specifically to maximize three qualities: Sauceability (the curved trough and ruffled edges trap sauce), Forkability (the short, sturdy shape stays on the fork), and Toothsinkability (thick walls deliver a deeply satisfying al dente bite). Cascatelli is also bronze die cut, giving it a rough, porous surface that holds significantly more sauce than smooth Teflon-cut pasta.
- What sauces work best with Cascatelli?
- Cascatelli's design excels with thick, chunky, clingy sauces. Dan Pashman's signature pairing is Cascatelli with Double Pork Ragu (inspired by Roman Amatriciana and Bolognese). Other excellent pairings include: vodka sauce, Sunday gravy, mushroom ragu, spicy sausage sauce, and any thick tomato-based sauce.
- Is Cascatelli vegan?
- Yes. Sfoglini Cascatelli by Sporkful is 100% vegan — made with only enriched durum semolina flour and water, with no eggs or animal products. It contains no cholesterol (0mg per serving). The only allergen is wheat (contains gluten). It is not certified gluten-free.
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