SFOGLINI Cascatelli Pasta, 16 OZUSDA Organic

Great pasta shape and taste. Good sauce catcher- had this with Alfredo sauce.

Wow! The best pasta I've ever had. Definitely recommended to anyone and everyone! Great mouth feel, sauce retention, and forkability!

Got this pasta after making a new year's resolution to try a new pasta every month. Was fascinated by this one based off its bulky and unique shape, and its story having been a pasta invented within the past few decades. Figured I'd buy it from the source to see if it was worth the fuss.The individual pieces are much bigger once cooked than I initially anticipated, and they hold a really nice texture and bite even a day later after sitting in the fridge. Highly recommend throwing this into a marinara or pureed sauce, as sauces cling super nicely into all of the crevices. The flavor profile is pleasantly light. I did have to boil it for around 4 minutes longer than recommended to cook all the way through, but the thinner outside ridges held up well during the extra time. I imagine this is a fairly forgiving pasta if you accidentally overcooked it.Would definitely recommend giving this a try! Seems pretty versatile, and is a simple way to shake up your pasta routine!

Interesting shape and good flavor. I had listen to the podcast about the design of this pasta so was very curious to try it. The flavor was good and the pasta sturdy. It did take about 3 minutes more to cook through than the box directions indicated. The biggest issue with these was the price. It was a fun treat but I doubt I would purchase again simply due to economics.

This was a gift for a friend who read about it being the best pasta shape. He said he can confirm that it is by far the superior pasta shape.

The product itself is wonderful. When i opened the shipping paper it came in pieces of pasta dropped to the floor.The reason for the 3 stars is the sustainability product it was shipped in render the package damaged.

Really nice to see a new take on pasta, holds sauce well, easy to get on the fork

Dan hit the ball out of the park on this one. All these centuries we never noticed the obvious about spaghetti or linguine. By asking the basic questions (what is pasta for? How do we eat it?) Dan was able to cut through all the traditions and develop the perfect pasta! I just had it with my traditional spaghetti recipe and even my hard to impress wife got it. Easier to eat, more flavor, and better mouth feel. It makes me wonder what other foods we need to rethink. Tacos that’s actually end up in my mouth? The mind boggles and the stomach rumbles.