Cascatelli pasta, or “waterfall” pasta came out probably a couple of years ago and almost immediately turned into “unobtainium”–you couldn’t get it anywhere–backordered until who knows when. The good news is that it’s readily available now and I have gotten several boxes of it from Amazon, although I still don’t see it in stores.
The idea behind this new shape is that the curves, curls and valleys of the pasta are supposed to hang onto the sauce better than other shapes and that it is supposed to work well with almost any sauce. I decided to put it to the test!
But first, and only because I can’t resist–the pasta company “Sporkful” is named for the “spork,” also known as the “runcible spoon,” which is a term not much in use since the far easier “spork” came into popular use. The runcible spoon historically is a spoon with three tines, the outer of which is sharp for cutting. It is typically used for spearing pickles and such, but in the Edward Lear poem “The Owl and the Pussycat,” it was used for eating slices of mince and quince. And so now you know 🙂
When I first heard about waterfall pasta, I was eager to try it, so I was thrilled to get my hands on several boxes of it and tested it out with several different sauces.
I tried it with fresh pesto and shrimp:
I tried it with braised short rib and tomato sauce:
And I tried it with Keri’s Killer Red Pasta Sauce:
I’m happy to say that they all came out just great! I think a picture tells a thousand words, but as advertised, the pasta really does hang onto the sauce in all its curls and crevices–we thought it was particularly good with Keri’s Killer Red Pasta Sauce–it just hung onto all that yummy goodness and resulted in a meal that was bursting with flavor no matter what sauce I used.
So, overall–it’s a big thumbs up from me!
The opinions in this post are all mine and I didn’t receive any compensation or product from anyone for my review of this pasta.
