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Twitter Is Obsessed With This Ranking of Pasta Shapes

Twitter Is Obsessed With This Ranking of Pasta Shapes

From capellini to mafaldine, where will your favorite obscure pasta shape fall?

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It's a pasta pandemonium!

In the ranking of food in general, pasta usually comes out near the top of the list. But what happens when you delve into the world of pasta and explore the pros and cons of the different shapes, of which there are almost too many to count? You might assume, naturally, that spaghetti, rigatoni, and penne would appear near the top of the list, but where’s the fun in ranking everyone’s favorite shapes? Better to rank those shapes that live in more obscure light, no?

Twitter user @David_Rudnick decided to do just that for National Pasta Day and came up with the “Best Non-Primary-Canon Pasta, Shortlist 2017.” In the Twitter feed he tweeted the year’s ranking, “in ASCENDING order of pasta shapes from WORST to BEST”:

Let’s cut to the chase. The list is a hysterical read with comments ranging from the negative:

  • “pasta NOT a place for GraphicsDesign”
  • “Literally allergic to retaining sauce”
  • “cold, heartless form befits our age”

… to the middle ground/neutral:

  • “Always seems like a good idea at the time”
  • “elegant look but sauce agnostic”

… and finally through to the positive:

  • “a true Comrade to Sauce”
  • “adds baroque surface complexity to even simple meals”
  • “a sauce holding miracle”

The list is amusing, yes — but it is also genuinely informative, well worth scrolling through for a laugh as much as for an entertaining learning experience. The opinions expressed are strong, but many of them seem to be based on solid reasoning. From a pasta point of view, it is certainly a great pasta lover’s guide to pasta shapes!

Daisy Nichols is the Cook editor at The Daily Meal. She is an NYC-dwelling Brit with a serious pasta passion who could happily eat spaghetti every day of the week. Follow her on Instagram @bestbird.


Spring’s Hottest Drop Is This New Shape of Pasta

Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen?? World, meet “cascatelli,” a pasta created by The Sporkful podcast host Dan Pashman and sold by American artisan pasta brand Sfoglini.

Pashman set out to create what he considered an optimal pasta shape nearly three years ago, as he documented in a fascinating five-part series “Mission: ImPASTAble” for his James Beard Award-winning food podcast. The result of many rounds of designing, engineering, and trial and error, the final product resembles an oversized comma with ruffles on either side of a curved half-tube. It’s supposed to maximize three core qualities: “sauceability” (how well sauce adheres to it), “forkability” (how easily it stays on the fork), and “toothsinkability” (how satisfying it is to sink one’s teeth into it).

There are only about 300 distinct pasta shapes, taking into account shapes that are essentially the same but go by different names, according to pasta expert and Encyclopedia of Pasta translator Maureen Fant, whom Pashman interviewed for an episode of his series. You would think that leaves the door wide open for at least a thousand more pasta shapes, but, as Pashman documented, it’s actually not that simple. Long, short, round, flat, ridged, smooth, curved, even angular — if you can picture it, a shape probably already exists. Or if it doesn’t, then there’s a reason why. Turns out that designing a shape that is both original enough to count as its own entity, practical enough to be able to be manufactured at some scale, and tasty enough to even warrant being brought into this world, is not a walk in the park. Sorry to all the would-be inventors whose late-night buzzed idea is “just combine, like, a macaroni with a mafaldine.”

Early reviews for the cascatelli, which is named after the Italian word “cascatelle” for “little waterfalls,” seem promising. “The people need this shape. It’s like maybe my top three pasta shapes,” said Sohla El-Waylly, a person whose food opinions I generally trust.

I’m probably not in the key demographic for this product. I’ve never bought a box of pasta that costs more than $1.50, let alone any “artisan” varieties. And yet even I am considering forking over $21.95 for the 5-pound bulk bag that is the only remaining cascatelli available for purchase (and not even for another eight weeks). Apparently I’m not the only consumer inspired by the tale of cascatelli, a lesson in how dreams can come true with the help of great collaborators, nearly 10 grand to sink into pasta start-up costs, a large podcast following, a tenacity that just won’t quit, and most of all, a deep and abiding love for the perfection that is pasta.


Spring’s Hottest Drop Is This New Shape of Pasta

Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen?? World, meet “cascatelli,” a pasta created by The Sporkful podcast host Dan Pashman and sold by American artisan pasta brand Sfoglini.

Pashman set out to create what he considered an optimal pasta shape nearly three years ago, as he documented in a fascinating five-part series “Mission: ImPASTAble” for his James Beard Award-winning food podcast. The result of many rounds of designing, engineering, and trial and error, the final product resembles an oversized comma with ruffles on either side of a curved half-tube. It’s supposed to maximize three core qualities: “sauceability” (how well sauce adheres to it), “forkability” (how easily it stays on the fork), and “toothsinkability” (how satisfying it is to sink one’s teeth into it).

There are only about 300 distinct pasta shapes, taking into account shapes that are essentially the same but go by different names, according to pasta expert and Encyclopedia of Pasta translator Maureen Fant, whom Pashman interviewed for an episode of his series. You would think that leaves the door wide open for at least a thousand more pasta shapes, but, as Pashman documented, it’s actually not that simple. Long, short, round, flat, ridged, smooth, curved, even angular — if you can picture it, a shape probably already exists. Or if it doesn’t, then there’s a reason why. Turns out that designing a shape that is both original enough to count as its own entity, practical enough to be able to be manufactured at some scale, and tasty enough to even warrant being brought into this world, is not a walk in the park. Sorry to all the would-be inventors whose late-night buzzed idea is “just combine, like, a macaroni with a mafaldine.”

Early reviews for the cascatelli, which is named after the Italian word “cascatelle” for “little waterfalls,” seem promising. “The people need this shape. It’s like maybe my top three pasta shapes,” said Sohla El-Waylly, a person whose food opinions I generally trust.

I’m probably not in the key demographic for this product. I’ve never bought a box of pasta that costs more than $1.50, let alone any “artisan” varieties. And yet even I am considering forking over $21.95 for the 5-pound bulk bag that is the only remaining cascatelli available for purchase (and not even for another eight weeks). Apparently I’m not the only consumer inspired by the tale of cascatelli, a lesson in how dreams can come true with the help of great collaborators, nearly 10 grand to sink into pasta start-up costs, a large podcast following, a tenacity that just won’t quit, and most of all, a deep and abiding love for the perfection that is pasta.


Spring’s Hottest Drop Is This New Shape of Pasta

Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen?? World, meet “cascatelli,” a pasta created by The Sporkful podcast host Dan Pashman and sold by American artisan pasta brand Sfoglini.

Pashman set out to create what he considered an optimal pasta shape nearly three years ago, as he documented in a fascinating five-part series “Mission: ImPASTAble” for his James Beard Award-winning food podcast. The result of many rounds of designing, engineering, and trial and error, the final product resembles an oversized comma with ruffles on either side of a curved half-tube. It’s supposed to maximize three core qualities: “sauceability” (how well sauce adheres to it), “forkability” (how easily it stays on the fork), and “toothsinkability” (how satisfying it is to sink one’s teeth into it).

There are only about 300 distinct pasta shapes, taking into account shapes that are essentially the same but go by different names, according to pasta expert and Encyclopedia of Pasta translator Maureen Fant, whom Pashman interviewed for an episode of his series. You would think that leaves the door wide open for at least a thousand more pasta shapes, but, as Pashman documented, it’s actually not that simple. Long, short, round, flat, ridged, smooth, curved, even angular — if you can picture it, a shape probably already exists. Or if it doesn’t, then there’s a reason why. Turns out that designing a shape that is both original enough to count as its own entity, practical enough to be able to be manufactured at some scale, and tasty enough to even warrant being brought into this world, is not a walk in the park. Sorry to all the would-be inventors whose late-night buzzed idea is “just combine, like, a macaroni with a mafaldine.”

Early reviews for the cascatelli, which is named after the Italian word “cascatelle” for “little waterfalls,” seem promising. “The people need this shape. It’s like maybe my top three pasta shapes,” said Sohla El-Waylly, a person whose food opinions I generally trust.

I’m probably not in the key demographic for this product. I’ve never bought a box of pasta that costs more than $1.50, let alone any “artisan” varieties. And yet even I am considering forking over $21.95 for the 5-pound bulk bag that is the only remaining cascatelli available for purchase (and not even for another eight weeks). Apparently I’m not the only consumer inspired by the tale of cascatelli, a lesson in how dreams can come true with the help of great collaborators, nearly 10 grand to sink into pasta start-up costs, a large podcast following, a tenacity that just won’t quit, and most of all, a deep and abiding love for the perfection that is pasta.


Spring’s Hottest Drop Is This New Shape of Pasta

Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen?? World, meet “cascatelli,” a pasta created by The Sporkful podcast host Dan Pashman and sold by American artisan pasta brand Sfoglini.

Pashman set out to create what he considered an optimal pasta shape nearly three years ago, as he documented in a fascinating five-part series “Mission: ImPASTAble” for his James Beard Award-winning food podcast. The result of many rounds of designing, engineering, and trial and error, the final product resembles an oversized comma with ruffles on either side of a curved half-tube. It’s supposed to maximize three core qualities: “sauceability” (how well sauce adheres to it), “forkability” (how easily it stays on the fork), and “toothsinkability” (how satisfying it is to sink one’s teeth into it).

There are only about 300 distinct pasta shapes, taking into account shapes that are essentially the same but go by different names, according to pasta expert and Encyclopedia of Pasta translator Maureen Fant, whom Pashman interviewed for an episode of his series. You would think that leaves the door wide open for at least a thousand more pasta shapes, but, as Pashman documented, it’s actually not that simple. Long, short, round, flat, ridged, smooth, curved, even angular — if you can picture it, a shape probably already exists. Or if it doesn’t, then there’s a reason why. Turns out that designing a shape that is both original enough to count as its own entity, practical enough to be able to be manufactured at some scale, and tasty enough to even warrant being brought into this world, is not a walk in the park. Sorry to all the would-be inventors whose late-night buzzed idea is “just combine, like, a macaroni with a mafaldine.”

Early reviews for the cascatelli, which is named after the Italian word “cascatelle” for “little waterfalls,” seem promising. “The people need this shape. It’s like maybe my top three pasta shapes,” said Sohla El-Waylly, a person whose food opinions I generally trust.

I’m probably not in the key demographic for this product. I’ve never bought a box of pasta that costs more than $1.50, let alone any “artisan” varieties. And yet even I am considering forking over $21.95 for the 5-pound bulk bag that is the only remaining cascatelli available for purchase (and not even for another eight weeks). Apparently I’m not the only consumer inspired by the tale of cascatelli, a lesson in how dreams can come true with the help of great collaborators, nearly 10 grand to sink into pasta start-up costs, a large podcast following, a tenacity that just won’t quit, and most of all, a deep and abiding love for the perfection that is pasta.


Spring’s Hottest Drop Is This New Shape of Pasta

Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen?? World, meet “cascatelli,” a pasta created by The Sporkful podcast host Dan Pashman and sold by American artisan pasta brand Sfoglini.

Pashman set out to create what he considered an optimal pasta shape nearly three years ago, as he documented in a fascinating five-part series “Mission: ImPASTAble” for his James Beard Award-winning food podcast. The result of many rounds of designing, engineering, and trial and error, the final product resembles an oversized comma with ruffles on either side of a curved half-tube. It’s supposed to maximize three core qualities: “sauceability” (how well sauce adheres to it), “forkability” (how easily it stays on the fork), and “toothsinkability” (how satisfying it is to sink one’s teeth into it).

There are only about 300 distinct pasta shapes, taking into account shapes that are essentially the same but go by different names, according to pasta expert and Encyclopedia of Pasta translator Maureen Fant, whom Pashman interviewed for an episode of his series. You would think that leaves the door wide open for at least a thousand more pasta shapes, but, as Pashman documented, it’s actually not that simple. Long, short, round, flat, ridged, smooth, curved, even angular — if you can picture it, a shape probably already exists. Or if it doesn’t, then there’s a reason why. Turns out that designing a shape that is both original enough to count as its own entity, practical enough to be able to be manufactured at some scale, and tasty enough to even warrant being brought into this world, is not a walk in the park. Sorry to all the would-be inventors whose late-night buzzed idea is “just combine, like, a macaroni with a mafaldine.”

Early reviews for the cascatelli, which is named after the Italian word “cascatelle” for “little waterfalls,” seem promising. “The people need this shape. It’s like maybe my top three pasta shapes,” said Sohla El-Waylly, a person whose food opinions I generally trust.

I’m probably not in the key demographic for this product. I’ve never bought a box of pasta that costs more than $1.50, let alone any “artisan” varieties. And yet even I am considering forking over $21.95 for the 5-pound bulk bag that is the only remaining cascatelli available for purchase (and not even for another eight weeks). Apparently I’m not the only consumer inspired by the tale of cascatelli, a lesson in how dreams can come true with the help of great collaborators, nearly 10 grand to sink into pasta start-up costs, a large podcast following, a tenacity that just won’t quit, and most of all, a deep and abiding love for the perfection that is pasta.


Spring’s Hottest Drop Is This New Shape of Pasta

Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen?? World, meet “cascatelli,” a pasta created by The Sporkful podcast host Dan Pashman and sold by American artisan pasta brand Sfoglini.

Pashman set out to create what he considered an optimal pasta shape nearly three years ago, as he documented in a fascinating five-part series “Mission: ImPASTAble” for his James Beard Award-winning food podcast. The result of many rounds of designing, engineering, and trial and error, the final product resembles an oversized comma with ruffles on either side of a curved half-tube. It’s supposed to maximize three core qualities: “sauceability” (how well sauce adheres to it), “forkability” (how easily it stays on the fork), and “toothsinkability” (how satisfying it is to sink one’s teeth into it).

There are only about 300 distinct pasta shapes, taking into account shapes that are essentially the same but go by different names, according to pasta expert and Encyclopedia of Pasta translator Maureen Fant, whom Pashman interviewed for an episode of his series. You would think that leaves the door wide open for at least a thousand more pasta shapes, but, as Pashman documented, it’s actually not that simple. Long, short, round, flat, ridged, smooth, curved, even angular — if you can picture it, a shape probably already exists. Or if it doesn’t, then there’s a reason why. Turns out that designing a shape that is both original enough to count as its own entity, practical enough to be able to be manufactured at some scale, and tasty enough to even warrant being brought into this world, is not a walk in the park. Sorry to all the would-be inventors whose late-night buzzed idea is “just combine, like, a macaroni with a mafaldine.”

Early reviews for the cascatelli, which is named after the Italian word “cascatelle” for “little waterfalls,” seem promising. “The people need this shape. It’s like maybe my top three pasta shapes,” said Sohla El-Waylly, a person whose food opinions I generally trust.

I’m probably not in the key demographic for this product. I’ve never bought a box of pasta that costs more than $1.50, let alone any “artisan” varieties. And yet even I am considering forking over $21.95 for the 5-pound bulk bag that is the only remaining cascatelli available for purchase (and not even for another eight weeks). Apparently I’m not the only consumer inspired by the tale of cascatelli, a lesson in how dreams can come true with the help of great collaborators, nearly 10 grand to sink into pasta start-up costs, a large podcast following, a tenacity that just won’t quit, and most of all, a deep and abiding love for the perfection that is pasta.


Spring’s Hottest Drop Is This New Shape of Pasta

Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen?? World, meet “cascatelli,” a pasta created by The Sporkful podcast host Dan Pashman and sold by American artisan pasta brand Sfoglini.

Pashman set out to create what he considered an optimal pasta shape nearly three years ago, as he documented in a fascinating five-part series “Mission: ImPASTAble” for his James Beard Award-winning food podcast. The result of many rounds of designing, engineering, and trial and error, the final product resembles an oversized comma with ruffles on either side of a curved half-tube. It’s supposed to maximize three core qualities: “sauceability” (how well sauce adheres to it), “forkability” (how easily it stays on the fork), and “toothsinkability” (how satisfying it is to sink one’s teeth into it).

There are only about 300 distinct pasta shapes, taking into account shapes that are essentially the same but go by different names, according to pasta expert and Encyclopedia of Pasta translator Maureen Fant, whom Pashman interviewed for an episode of his series. You would think that leaves the door wide open for at least a thousand more pasta shapes, but, as Pashman documented, it’s actually not that simple. Long, short, round, flat, ridged, smooth, curved, even angular — if you can picture it, a shape probably already exists. Or if it doesn’t, then there’s a reason why. Turns out that designing a shape that is both original enough to count as its own entity, practical enough to be able to be manufactured at some scale, and tasty enough to even warrant being brought into this world, is not a walk in the park. Sorry to all the would-be inventors whose late-night buzzed idea is “just combine, like, a macaroni with a mafaldine.”

Early reviews for the cascatelli, which is named after the Italian word “cascatelle” for “little waterfalls,” seem promising. “The people need this shape. It’s like maybe my top three pasta shapes,” said Sohla El-Waylly, a person whose food opinions I generally trust.

I’m probably not in the key demographic for this product. I’ve never bought a box of pasta that costs more than $1.50, let alone any “artisan” varieties. And yet even I am considering forking over $21.95 for the 5-pound bulk bag that is the only remaining cascatelli available for purchase (and not even for another eight weeks). Apparently I’m not the only consumer inspired by the tale of cascatelli, a lesson in how dreams can come true with the help of great collaborators, nearly 10 grand to sink into pasta start-up costs, a large podcast following, a tenacity that just won’t quit, and most of all, a deep and abiding love for the perfection that is pasta.


Spring’s Hottest Drop Is This New Shape of Pasta

Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen?? World, meet “cascatelli,” a pasta created by The Sporkful podcast host Dan Pashman and sold by American artisan pasta brand Sfoglini.

Pashman set out to create what he considered an optimal pasta shape nearly three years ago, as he documented in a fascinating five-part series “Mission: ImPASTAble” for his James Beard Award-winning food podcast. The result of many rounds of designing, engineering, and trial and error, the final product resembles an oversized comma with ruffles on either side of a curved half-tube. It’s supposed to maximize three core qualities: “sauceability” (how well sauce adheres to it), “forkability” (how easily it stays on the fork), and “toothsinkability” (how satisfying it is to sink one’s teeth into it).

There are only about 300 distinct pasta shapes, taking into account shapes that are essentially the same but go by different names, according to pasta expert and Encyclopedia of Pasta translator Maureen Fant, whom Pashman interviewed for an episode of his series. You would think that leaves the door wide open for at least a thousand more pasta shapes, but, as Pashman documented, it’s actually not that simple. Long, short, round, flat, ridged, smooth, curved, even angular — if you can picture it, a shape probably already exists. Or if it doesn’t, then there’s a reason why. Turns out that designing a shape that is both original enough to count as its own entity, practical enough to be able to be manufactured at some scale, and tasty enough to even warrant being brought into this world, is not a walk in the park. Sorry to all the would-be inventors whose late-night buzzed idea is “just combine, like, a macaroni with a mafaldine.”

Early reviews for the cascatelli, which is named after the Italian word “cascatelle” for “little waterfalls,” seem promising. “The people need this shape. It’s like maybe my top three pasta shapes,” said Sohla El-Waylly, a person whose food opinions I generally trust.

I’m probably not in the key demographic for this product. I’ve never bought a box of pasta that costs more than $1.50, let alone any “artisan” varieties. And yet even I am considering forking over $21.95 for the 5-pound bulk bag that is the only remaining cascatelli available for purchase (and not even for another eight weeks). Apparently I’m not the only consumer inspired by the tale of cascatelli, a lesson in how dreams can come true with the help of great collaborators, nearly 10 grand to sink into pasta start-up costs, a large podcast following, a tenacity that just won’t quit, and most of all, a deep and abiding love for the perfection that is pasta.


Spring’s Hottest Drop Is This New Shape of Pasta

Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen?? World, meet “cascatelli,” a pasta created by The Sporkful podcast host Dan Pashman and sold by American artisan pasta brand Sfoglini.

Pashman set out to create what he considered an optimal pasta shape nearly three years ago, as he documented in a fascinating five-part series “Mission: ImPASTAble” for his James Beard Award-winning food podcast. The result of many rounds of designing, engineering, and trial and error, the final product resembles an oversized comma with ruffles on either side of a curved half-tube. It’s supposed to maximize three core qualities: “sauceability” (how well sauce adheres to it), “forkability” (how easily it stays on the fork), and “toothsinkability” (how satisfying it is to sink one’s teeth into it).

There are only about 300 distinct pasta shapes, taking into account shapes that are essentially the same but go by different names, according to pasta expert and Encyclopedia of Pasta translator Maureen Fant, whom Pashman interviewed for an episode of his series. You would think that leaves the door wide open for at least a thousand more pasta shapes, but, as Pashman documented, it’s actually not that simple. Long, short, round, flat, ridged, smooth, curved, even angular — if you can picture it, a shape probably already exists. Or if it doesn’t, then there’s a reason why. Turns out that designing a shape that is both original enough to count as its own entity, practical enough to be able to be manufactured at some scale, and tasty enough to even warrant being brought into this world, is not a walk in the park. Sorry to all the would-be inventors whose late-night buzzed idea is “just combine, like, a macaroni with a mafaldine.”

Early reviews for the cascatelli, which is named after the Italian word “cascatelle” for “little waterfalls,” seem promising. “The people need this shape. It’s like maybe my top three pasta shapes,” said Sohla El-Waylly, a person whose food opinions I generally trust.

I’m probably not in the key demographic for this product. I’ve never bought a box of pasta that costs more than $1.50, let alone any “artisan” varieties. And yet even I am considering forking over $21.95 for the 5-pound bulk bag that is the only remaining cascatelli available for purchase (and not even for another eight weeks). Apparently I’m not the only consumer inspired by the tale of cascatelli, a lesson in how dreams can come true with the help of great collaborators, nearly 10 grand to sink into pasta start-up costs, a large podcast following, a tenacity that just won’t quit, and most of all, a deep and abiding love for the perfection that is pasta.


Spring’s Hottest Drop Is This New Shape of Pasta

Capping off a banner year for pasta — in which customers cleared the shelves of dry varieties, boxed pasta packaging materials ran out, and the mystery of a bucatini shortage gripped the nation — a new pasta shape just dropped, which apparently is a thing that can happen?? World, meet “cascatelli,” a pasta created by The Sporkful podcast host Dan Pashman and sold by American artisan pasta brand Sfoglini.

Pashman set out to create what he considered an optimal pasta shape nearly three years ago, as he documented in a fascinating five-part series “Mission: ImPASTAble” for his James Beard Award-winning food podcast. The result of many rounds of designing, engineering, and trial and error, the final product resembles an oversized comma with ruffles on either side of a curved half-tube. It’s supposed to maximize three core qualities: “sauceability” (how well sauce adheres to it), “forkability” (how easily it stays on the fork), and “toothsinkability” (how satisfying it is to sink one’s teeth into it).

There are only about 300 distinct pasta shapes, taking into account shapes that are essentially the same but go by different names, according to pasta expert and Encyclopedia of Pasta translator Maureen Fant, whom Pashman interviewed for an episode of his series. You would think that leaves the door wide open for at least a thousand more pasta shapes, but, as Pashman documented, it’s actually not that simple. Long, short, round, flat, ridged, smooth, curved, even angular — if you can picture it, a shape probably already exists. Or if it doesn’t, then there’s a reason why. Turns out that designing a shape that is both original enough to count as its own entity, practical enough to be able to be manufactured at some scale, and tasty enough to even warrant being brought into this world, is not a walk in the park. Sorry to all the would-be inventors whose late-night buzzed idea is “just combine, like, a macaroni with a mafaldine.”

Early reviews for the cascatelli, which is named after the Italian word “cascatelle” for “little waterfalls,” seem promising. “The people need this shape. It’s like maybe my top three pasta shapes,” said Sohla El-Waylly, a person whose food opinions I generally trust.

I’m probably not in the key demographic for this product. I’ve never bought a box of pasta that costs more than $1.50, let alone any “artisan” varieties. And yet even I am considering forking over $21.95 for the 5-pound bulk bag that is the only remaining cascatelli available for purchase (and not even for another eight weeks). Apparently I’m not the only consumer inspired by the tale of cascatelli, a lesson in how dreams can come true with the help of great collaborators, nearly 10 grand to sink into pasta start-up costs, a large podcast following, a tenacity that just won’t quit, and most of all, a deep and abiding love for the perfection that is pasta.


Watch the video: Pro Chef Tries to Invent New Pasta Shapes. Bon Appétit (December 2021).