From the mind of James Beard Award winner Dan Pashman, creator and host of The Sporkful food podcast comes CASCATELLI (Italian for “waterfalls”). Three years in the making, this brand-new shape was created in collaboration with the artisans at Sfoglini. Cascatelli is designed to maximize the three qualities by which Dan believes all pasta shapes should be judged: Sauceability: How readily sauce adheres to the shape; Forkability: How easy it is to get the shape on your fork and keep it there; Toothsinkability: How satisfying it is to sink your teeth into it.

Cook the Cascatelli according to the package directions (check at 13 minutes & serve to your taste), reserving ½ cup of pasta water.

In a saucepan over medium heat, cook the pancetta until crisp and most of the fat has rendered out, 5-7 minutes. Using a slotted spoon, place the pancetta on a paper towel-lined plate.

Wheat Enriched Durum Flour (Durum Flour, Iron, Niacin, Thiamine, Roboflavin, Folic Acid), Water.

Our products are processed in a facility that also processes peanuts, tree nuts, wheat, and soybeans.

Sourced in bulk. Delivered to you in reusable packaging. Sfoglini pasta uses organic durum semolina sourced on the east coast, and milled in the hudson valley. We source Sfoglini pasta in 25 lb. bags.