Has anyone here tried the newish pasta shape cascatelli? Looks interesting.

https://en.m.wikipedia.org/wiki/Cascatelli

The web says that my local Whole Foods has a Banza brand chickpea flour version, which is fine.

I'm mostly curious if the track between the ruffled edges might be big enough to pipe in a sausage/ricotta/etc mixture, then chill/ dredge/fry as an appetizer.

I'll probably pick some up and give it a go as a pasta regardless. Just curious if anyone has experience on that particular use.

normaleagle05 said:

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I'm mostly curious if the track between the ruffled edges might be big enough to pipe in a sausage/ricotta/etc mixture, then chill/ dredge/fry as an appetizer.

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I'm guessing they're too small. If they were big enough to pipe in a mixture and fry, someone would be selling them as appetizers somewhere.

Why not make some agnolotti, fill with your chosen mixture, and fry them?

I am a fan of cascatelli. I listened to the original Sporkful podcast when it was on and then preordered when Sfolgini (https://www.sfoglini.com/) launched it.

He launched a couple of other shapes as well: https://www.sfoglini.com/collections/cascatelli The Vesuvio is good.

This is about all we use now, with Cascatelli being the favorite. I can't speak to your specific application because we are really just using it as our go to weekly pasta. We're mainly just pairing it with meat sauce, so not experimenting too much. Though it would be nice in mac & cheese. The appeal probably isn't the versatility, it's just a very interesting and satisfying shape to eat.