Description
Based in Upstate New York, Sfoglini uses organic grains grown on North American farms which are milled in the US. Their bronze die extruded pastas are always slow dried, which results in a desired rough surface that makes the sauce stick.
This brand new pasta shape comes from a collaboration with podcast host Dan Pashman. Cascatelli (Italian for “waterfalls”) was designed to maximize the three qualities by which he believes all pasta shapes should be judged: sauceability, forkability and toothsinkability.
