One Man Set Out to Make the Perfect Pasta Shape, And it’s So Popular That Orders are Backed Up for Months

When a man just couldn’t find the perfect pasta shape, he did what so many great Americans have done before him: he made his own.

The story of this fun adventure raises many important food isophic questions, such as “What is the best form of pasta?” and “What attributes do the best pasta shapes have?” and “Who decides what an official pasta shape represents? Is there such a thing?”

James Beard Award winner Dan Pashman, food personality and podcast host, decided that, whether it was penne, rigatoni, tagliatelle or tortellini, there was no form of pasta that, in his opinion, would satisfy his desire for ‘sauce’. ” forkability “and” sinking of the teeth “.

On the way to your ultimate goal of perfect pasta, Pasta.com reports that Pashman traveled to something called the Pasta Lab at North Dakota State University, where he learned on the knees of pasta elders about the science behind the world’s staple food.

It then went to the factories of Sfoglini, a Brooklyn pasta brand that uses more refined drying and packaging techniques, as well as the best organic durum wheat to make its shapes. Pasta.com It also details that they use bronze plates to roll and cut the pasta, which gives it an imperfect texture that allows the sauce to stick more easily.

PLUS: Pasta, please! In moderation, it can help keep weight down, says large study

in a five-part podcast series called Mission IMPASTABLE, Pashman documented the birth of his scientifically and culturally informed attempt at the perfect pasta. Called Cascatelli, which translates to “Little Pasta Waterfalls, they combine Pashman’s favorite aspects of several different pasta shapes, and are already backed up in pre-order for 12 weeks.

The ruffled edges create a “sauce channel” in which the sauce can accumulate, while the use of Sfoglini’s bronze plates gives the cascatelli that special rustic texture. Fork, or the ease with which someone can press down on a fork and lift a pasta without falling apart, is high as there are overlapping elements that create more area for deeper penetration.

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Lastly, the sinking ability of the teeth has been enhanced by right angles in the formations both above and below the noodle, giving it that lovely al dente nature that Italians need in their pasta.

Together, cascatelli gave Pashman the perfect dream pasta, gave the Sfoglini company a new hit to sell, and gave the world a new shape for wheat noodles so good it probably deserves its own Michelin star.

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