The Sporkful: Anything’s Pastable 1 | Every Grain Of Salt
Life and Art from FT Weekend
Forhecz Topher
4.6 • 601 Ratings
🗓️ 18 March 2024
⏱️ 46 minutes
🧾️ Download transcript
Summary
Today we’re sharing an episode from a food podcast that we think you might like called The Sporkful, hosted by Dan Pashman. A few years ago, Dan invented a new pasta shape called cascatelli. It went viral and was named one of Time Magazine's 100 Inventions of the Year in 2021. Dan’s first cookbook, called Anything's Pastable: 81 Inventive Recipes for Saucy People, will be released on March 19. And today, we’re bringing you the first in his four-part series about the making of the book.
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We love hearing from you. Lilah is on Instagram @lilahrap and we’re on X @lifeandartpod. You can email us at lifeandart@ft.com. We are grateful for reviews, on Apple, Spotify etc.
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Links
– You can find episodes 2, 3 and 4 of The Sporkful's Anything’s Pastable series here or wherever you get your podcasts
– Dan’s book, Anything's Pastable: 81 Inventive Recipes for Saucy People, is out on March 19
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Transcript
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| 0:00.0 | Hi, listeners, it's Lila. Today we are bringing you an episode of a show that we think you're |
| 0:05.1 | really going to like. It's called The Sporkful, and it's hosted by Dan Pashman. If you don't know, |
| 0:10.4 | Dan, a few years ago, he invented a new pasta shape called Koskatelli, and it kind of went viral, |
| 0:16.7 | and it ended up being named one of Time Magazine's 100 inventions of the year in 2021. |
| 0:22.7 | I didn't even know you could still invent pasta shapes, |
| 0:24.9 | but this one apparently holds sauce extraordinarily well. |
| 0:28.3 | Anyway, now Dan has just published his first cookbook. |
| 0:31.4 | It's called Anything is Possible. |
| 0:33.7 | And it's being sold starting tomorrow everywhere the books are sold. |
| 0:38.4 | This episode that you're about to hear is the first in a four-part series about the making of the book. |
| 0:43.7 | If you like it, episodes two, three, and four are available now in the Sporkful's feed, |
| 0:48.6 | so you can go there wherever you listen to podcasts and keep listening after you hear this one. |
| 0:54.4 | Okay, hope you enjoy. See you Friday. |
| 0:59.1 | Today we're launching a new series, the behind-the-scenes story of a major project I've been working on. |
| 1:04.3 | At times, it's consumed my whole life and even involved my kids. |
| 1:08.6 | So, you know, you said it would take like like, maybe two or three years to do the cookbook, |
| 1:14.8 | but I thought it would take longer. |
| 1:17.5 | You thought it would take, but two or three years is a very long time. |
| 1:20.6 | Yeah, but, like, there's a lot of stuff to do. |
| 1:23.5 | Like, you have to find recipes, and you have to make them, take pictures of it, and you have to |
| 1:30.1 | publish it. And also, you're doing a lot of recipes where I'm not going to take a long time. |
| 1:36.4 | All right, this is not going as well as I had hoped. The sauce has completely cooked off and burnt. |
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