The more intricate or ornate the shape is, the more it can cause issues with drying or packaging (which is why many companies do not attempt to make them). Scott: It was definitely an easier challenge to take on, but every shape has its own unique problems that it presents. Obviously you didn’t have to create these shapes, but I’d think getting set up to produce them the right way would still be pretty demanding. I asked Sfoglini to add ridges to the outside and cut it a little longer than the original shape, and we renamed it quattrotini-cinque buchi means “five tubes,” but to me, when you look at it you think four, you don’t think five.Īs a big fan of your cascatelli journey, I’m curious whether this one was as challenging. I saw a picture of it and I was trying to get my hands on it to try it, but there’s only one company in Italy that makes and ships it, and it was going to be like $100 to get it shipped to my house from Italy, which seems crazy. It’s almost impossible to find outside of that time and place. That one’s modeled after a shape called cinque buchi-it means “five tubes.” That shape is almost impossible to find, even in Italy it’s only made in Sicily, and only during Carnival. In terms of quattrotini, that one’s even more rare. I'd say it’s safe to call it rare in the U.S. You can get it-there certainly are specialty stores that import vesuvio, but you’d have to really hunt to find it. that make or sell either of these shapes?ĭan: So, vesuvio-I don’t know if it’s being produced in the U.S. You look at these three shapes together and they’re kind of all beautiful, but they’re also different from each other.Īre there many other producers or vendors in the U.S. Besides being an incredible and inspiring project to work on, it helped get Sfoglini pasta the exposure we needed to continue to expand our audience and distribution around the country.Ĭan you tell me about quattrotini and vesuvio? What attracted you to these two shapes?ĭan: Basically, I wanted to try to find shapes that checked all my classic boxes, those same boxes I used with developing my original shape, cascatelli: forkability, saucability, tooth-sinkability-how well does it stand the fork, how well does it hold sauce, and how satisfying is it to bite into it? I wanted something that would achieve those things in different ways. Scott: Cascatelli had a great impact on Sfoglini. On the other hand, if that’s what you’re going to be known for, that’s pretty good. I may never accomplish anything in my career quite so memorable and special as this. It’s a little weird to be in your mid-40s and think, Oh I may be peaking right now. This is the thing I'm going to be known for the rest of my life. It occurred to me a few weeks after it launched that this is going to be the headline of my obituary. How did the public and the food world respond to cascatelli?ĭan Pashman: It’s been crazy. We worked directly with a die maker in Brooklyn, Maldari & Sons, to supply us with the bronze dies for these interesting shapes, and we also spoke to them about new shapes we could develop, but the idea of creating something new kept getting pushed back as we continued to grow the business. We wanted to bring more interesting and exciting shapes to the pasta aisle to capture the interest of pasta lovers and help us stand out. You would commonly find standards like penne, rigatoni, and spaghetti, but if you wanted something different, you would likely have to visit a specialty market. Scott Ketchum: When we first started Sfoglini in 2012, there were not many unique pasta options available in the U.S. VICE: Scott, when you started Sfoglini, how did you decide which pasta shapes and flavors you were going to produce? Did you envision creating original shapes, or bringing ones that were virtually unknown in the U.S. VICE caught up with Pashman and Sfoglini co-founder and CEO Scott Ketchum to discuss the new shapes and how to prepare them, the legacy of cascatelli, and their favorite Sfoglini pastas to keep on deck.
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