Dan's new pasta shape, cascatelli, has been named one of Time Magazine's 100 Best Inventions of 2021!
To hear the story of Dan's three year quest to make the shape, listen to The Sporkful's "Mission: ImPASTAble" series on our website, Stitcher, Apple Podcasts, Spotify, or wherever you listen to podcasts. The New York Times named the series one of the 10 Best Podcasts of 2021. We recommend you listen in order from the beginning.
Here are all the episodes in the podcast series:
ORIGINAL SERIES (March 2021)
Mission: ImPASTAble 6 | The Future Of Cascatelli (April 2021)
Mission: ImPASTAble 7 | Turning The Ship (Nov 2021)
Here's what people are saying about cascatelli so far:
- "I am frankly shocked by how good it is. . . . It's really better than I ever expected." —J. Kenji López-Alt, chef and author of The Food Lab
- "I think it’s perfect." —Sohla El-Waylly, chef, recipe developer, and host of Stump Sohla
- "I just love the way it captured the sauce and snuggled it." —Dorie Greenspan, author of Everyday Dorie
- "It was like no other shape. It just stopped me in my tracks." —Christopher Kimball, founder of Christopher Kimball's Milk Street
(For our Canadian listeners interested in buying collectively to save on shipping costs, check out this page for more information. And note that Banza's cascatelli made from chickpeas is available in Canadian Whole Foods!)