Pasta was invented about 2000 year ago , and the famous food item is still evolving . Some of the most beloved pasta shapes , like penne and cavatappi , have only been around forseveral decades . The most recent improver to the culinary class iscascatelli — a playful new pasta shape that come about through a podcast , The New York Timesreports .
Cascatelli is a quislingism between Dan Pashman of the Sporkful solid food podcast and the Hudson Valley , New York - based pasta party Sfoglini . As part of the Sporkful serial titled “ Mission : ImPASTAble , ” Pashman spend three age researching and plan a unexampled character of pasta . He gave himself three criteria : sauceability ( how well sauce adheres to the alimentary paste ) , forkability ( how easy it is to prod with a fork ) , and toothsinkability ( how satisfying it feels to sink your teeth into it ) . Cascatelli , named for the Italian word for falls , exact to be the perfect marriage of these caliber .
The alimentary paste figure is shorter than a spaghetti strand but longer than most loggerheaded attic , providing maximum surface area for your forking prongs . The shape itself is curved for optimal toothsinkability , with ruffled edges lifting up to create a " sauce trough " . A special bronze extruder make particularly for the pasta gives it a gravelly surface that sauce can cling to .
Cascatelli is now available fromSfoglini ’s websitefor $ 4.50 per Egyptian pound . Reviewers call it " game - changing , " but it ’s not the first pasta shape design to perfect the food . In the 1980s , two design - pore shapes debut : marilleandmandala . They were both groundbreaking , but neither one sting around . Here aremore storiesbehind popular pasta build .
[ h / tThe New York Times ]
