This is 99% invisible. I'm Roman Mars.

Pasta is one of the greatest foods ever invented,

but it can get a little predictable,

especially the pasta dishes we make for ourselves.

Whether it's another night of spaghetti or a slightly jazzed up fetachini alfredo,

it can get boring making the same dish over and over.

Our friend Dan Patchman took note of this conundrum. taking the same dish over and over.

Our friend Dan Pashman took note of this conundrum and decided to kick-start a pasta

revolution.

I am the creator and host of the Sporkful Food Podcast, the inventor of the Casketelli pasta, and author of the new cookbook, anything's possible.

For those who aren't familiar with the pasta shape that Dan created, it's called Cascatelli.

Dan based the creation of Cascatelli on three metrics. First, there's

forkability, which is how easy it is to get onto your fork. Second is

sauceability. How readily does the sauce adhere to the shape? And finally, there's two Sauce ability.

And finally, there's tooth sinkability, that's one word, which is how satisfying it is to sink

your teeth into.

I set out to invent a new shape of pasta that would hopefully be effective at all three of my metrics and it took three years and a lot of setbacks and was much harder than I anticipated and I got a lot of doors slammed in my face. But the end result was the shape called Cascatell, which has these sort of two parallel ruffles that protrude from the main body of it.

It's a short shape and the sauce goes in between the ruffles that holds a lot of sauce.

It's got a lot of interesting textures and it succeeded beyond my wildest dreams.

It's now in stores across the country which is still bananas to me.

I still buy it in the store even though I don't have to because I get so excited when I see it

there.

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