Reply
Honored Contributor
Posts: 30,335
Registered: ‎08-23-2010

INTRODUCING THE "CASCATELLI"

[ Edited ]

Okay, I'm the first to agree that, in the overall scheme of the universe, this isn't really major news .....  although I suppose some chefs will be giddy.  Woman LOL

 

However, they worked on developing  this new shape of noodle for three years ..... the objective was to create the "perfect" pasta shape, ideal for its ability to deliver a satisfying bite, hold the right amount of savory sauce, and easily cling to a fork.

 

Get Lost in the Sauce With a Brand New Pasta Shape, Cascatelli | Smart News | Smithsonian Magazine

 

 

photo:

 

A photo of various Cascatelli pasta falling against a white background

 

 

Interesting Smithsonian article ....

Honored Contributor
Posts: 8,178
Registered: ‎11-24-2013

Re: INTRODUCING THE "CASCATELLI"

@Tinkrbl44 LOL, reminds me  a car tire cut in half!

Honored Contributor
Posts: 30,335
Registered: ‎08-23-2010

Re: INTRODUCING THE "CASCATELLI"


@Love my grandkids wrote:

@Tinkrbl44 LOL, reminds me  a car tire cut in half!


 

@Love my grandkids 

 

LOL   Woman LOL

Trusted Contributor
Posts: 1,703
Registered: ‎03-21-2010

Re: INTRODUCING THE "CASCATELLI"

[ Edited ]

Last night we had a new shape of pasta called Creste di Gallo by Ronzoni.  The English translation is Rooster Crest.  Imagine elbow pasta with a ruffle or rooster's crown on top.  To me, it wasn't ideal for sauce, but more suitable for mac & cheese. We eat it and had plenty leftover.

Respected Contributor
Posts: 3,542
Registered: ‎06-10-2015

Re: INTRODUCING THE "CASCATELLI"

Looks interesting and I will give it a try.  I have to try something that was 3 yrs in development. Just because it's new, doesn't mean it's not an improvement.

Esteemed Contributor
Posts: 5,520
Registered: ‎03-30-2014

Re: INTRODUCING THE "CASCATELLI"

What do you at work mom?

 

Design pasta.

Respected Contributor
Posts: 2,793
Registered: ‎08-20-2012

Re: INTRODUCING THE "CASCATELLI"

[ Edited ]

How big are those things?  they're interesting to look at but I don't think I'd like to have to manuver that Hook into my mouth. Twice as thick on one side going in than the other.  and if cooking the pasta makes the hook end flatten out then What was the point?

edit for spelling.

Honored Contributor
Posts: 30,335
Registered: ‎08-23-2010

Re: INTRODUCING THE "CASCATELLI"


@candys mine wrote:

How big are those things?  they're interesting to look at but I don't think I'd like to have to manuver that Hook into my mouth. Twice as thick on one side going in than the other.  and if cooking the pasta makes the hook end flatten out then What was the point?

edit for spelling.


@candys mine 

 

I just wonder how many times they cooked pasta before coming up with this final version .....   and whether they cooked it to well done or al dente.    

 

 

Trusted Contributor
Posts: 1,991
Registered: ‎03-10-2010

Re: INTRODUCING THE "CASCATELLI"


@Love my grandkids wrote:

@Tinkrbl44 LOL, reminds me  a car tire cut in half!


I've never seen a car tire cut in half.  I would not know what one looked like.   This pasta certainly does not look like what I would imagine a car tire cut in half would look like.

Honored Contributor
Posts: 10,308
Registered: ‎09-22-2010

Re: INTRODUCING THE "CASCATELLI"

I bought some very strangely shaped pasta at Trader Joe's a few months ago.  I used it for pasta salad.  I can remember the name of it but I will definitely purchase it again.