The Creators of the Viral Cascatelli Pasta With a Months-Long Waitlist Just Launched Two New Shapes — And They’re Selling Fast!
Last year, Dan Pashman, the host of food podcast “The Sporkful,” worked with the New York-based pasta brand Sfoglini to achieve something remarkable: create an entirely new pasta shape. Dan and the people at Sfoglini spent three years researching, developing, and testing in order to come up with a shape that hadn’t been done before (not easy, considering how many pasta shapes there are) and was pleasant to eat. Now, just a year later, they’re releasing two more pasta shapes.
The shapes, quattrotini and vesuvio, are available on Sfoglini’s website and selling in limited quantities (you can buy two of their six-pack packages per order). Unlike last year’s shape, cascatelli, these shapes are not entirely new, although they’re likely only familiar to the most well-versed pasta lovers. Each six-pack costs about $33 and is shipped from upstate New York where Sfoglini makes all of their al dente delectables. Considering how quickly cascatelli flew off their shelves last year, we recommend grabbing these new shapes now before they sell out.
Quattrotini is based on an existing pasta shape that is more commonly known as cinque buchi, which roughly translates from Italian to mean “five holes,” referring to the five connected tubes. The original pasta is typically made only once a year in Sicily to celebrate a carnival, and Dan was so intrigued by its obscurity that he decided to make it more widely available. Dan also tweaked the shape a little by adding ridges all around the outside, which help oils and sauces better adhere.
The next shape, vesuvio, isn’t quite as rare as cinque buchi, but it’s not super well-known in the States. Named after Mount Vesuvius, the volcano that famously destroyed the Roman city of Pompeii after erupting in AD 79, this shape spirals upward to form a small point (that is much less dangerous and much more delicious than its mountainous namesake). Dan discovered this pasta while developing cascatelli and appreciated how its design lets sauces naturally run down the top and gather on the inside so you get plenty of sauce with every bite.
While Dan was traveling Italy to find more pasta varieties to bring to the States, he came up with three criteria to decide which ones were worth replicating here. They are: forkability (how easily you can get the pasta on your fork), sauceability (how well the pasta holds sauces), and toothsinkability (how satisfying the pasta is to bite into). Both quattrotini and vesuvio ranked highly in all three areas, and now you can enjoy them at home with your favorite tomato sauce, pesto, or simple butter and salt.
Try them both before they sell out. And, if you miss them, hopefully Dan and Sfoglini will find a way to get these enticing shapes into more stores the way they did by getting their cascatelli into Trader Joe’s. But, better to play it safe and grab them while you can!