Sfoglini Cascatelli Pasta by Sporkful is a 16 oz (454 g) box of bronze die-cut durum semolina pasta in an original shape co-created with Dan Pashman of The Sporkful podcast. It is made in the USA and available as a single box or in packs of 3 and 6, shipped fast from New Jersey.
Sfoglini Cascatelli: The Sporkful Pasta Shape Built to Hold Sauce
- Original pasta shape — a curved trough with ruffled edges, developed from scratch with Dan Pashman of The Sporkful podcast
- Bronze die cut — a rough, porous surface that grips sauce better than smooth Teflon-cut pasta
- Premium durum semolina — a two-ingredient recipe of durum semolina and water for a firm, al dente bite
- Vegan — made with no eggs or animal ingredients
- 16 oz (454 g) box — about 8 servings per box
- Pack options — Single box, Pack of 3, and Pack of 6 for regular pasta nights
How to Use
Bring a large pot of generously salted water to a boil, add the cascatelli, and cook 13 to 15 minutes, stirring occasionally, until al dente. Reserve two to three tablespoons of starchy pasta water before draining and stir it into your sauce so it clings to the ridged trough. It pairs especially well with thick, chunky sauces such as ragu or vodka sauce. Store the unopened box in a cool, dry pantry away from moisture.
About Sfoglini
Sfoglini is a Brooklyn-based pasta maker that partnered with Dan Pashman, host of The Sporkful podcast, to design Cascatelli, a shape built specifically to hold sauce, sit well on a fork, and give a satisfying bite. The pasta is bronze die cut and made from durum semolina at Sfoglini's own facility rather than imported from Italy. Browse more dry pasta in our Pasta collection. Learn more at sfoglini.com.
Frequently Asked Questions
Does Sfoglini Cascatelli contain allergens?
Yes. Sfoglini Cascatelli is made from enriched durum semolina flour and water, so it contains wheat and gluten and is not certified gluten-free. There are no egg, dairy, or nut ingredients in the recipe itself. Anyone with a wheat or gluten allergy should read the printed ingredient panel on the box before cooking, since packaging details can change between runs.
How do I cook and store Sfoglini Cascatelli?
Cook the pasta in a large pot of generously salted boiling water for 13 to 15 minutes, stirring occasionally, then reserve a little starchy pasta water before draining. Toss it immediately with a thick sauce so the curved trough holds every bite. Store the unopened box in a cool, dry pantry, and reseal leftover dry pasta in an airtight container.
What makes Cascatelli different from a shape like cavatelli or rigatoni?
Cascatelli was engineered from scratch with a curved trough and ruffled edge to trap thick sauce and give a firm, satisfying bite, rather than adapting an old shape. Cavatelli is a small rolled curve, while rigatoni is a wider tube; both hold sauce differently than Cascatelli's trough. The bronze die cut also gives it a rougher surface than smooth-cut pasta.
Where is Sfoglini Cascatelli pasta made?
Sfoglini Cascatelli is made in the USA from durum semolina, produced at Sfoglini's own pasta facility rather than imported from Italy. The shape was developed there over several years with Dan Pashman before release. Shoppers who want the exact manufacturing location can check the printed details on the box, since production sites can change between runs.