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Cascatelli
From the culinary mind of The Sporkful’s Dan Pashman, comes Cascatelli, a revolutionary new ruffled pasta shape three years in the making that's optimized for Sauceability, Forkability, and of course, Toothsinkability. When it’s made with our protein-packed, nutrient-dense, gluten-free chickpeas? You’ll probably want to sink your teeth into a bowl of it every night of the week.
Ingredients: Chickpeas, Pea Starch, Tapioca, Xanthan Gum
- Taste your pasta as you get close to the recommened cook time. The texture is all about personal preference and the only way to know when your pasta is cooked perfectly is to try it!
- Don’t be afraid to adjust the burner as you go. The water should maintain a steady rolling boil as the pasta cooks and stirring frequently helps to ensure it cooks evenly.
- If you’re making a pasta salad or cooking extra pasta to meal-prep, we recommend cooking it to the lower end of the time range and tossing it with a little olive oil before storing in the fridge. Our pasta does best when stored alone, and tossed with sauce right before eating.
- We recommend using Cascatelli to trap creamy, cheesy sauces!
Banza VS Average Pasta
50%
More protein
3X
Fiber
25%
Fewer Net Carbs
How to Cook Banza Cascatelli
Step 1
Bring a large pot of salted water to a rolling boil (about 8 cups).
Step 2
Add Banza, stir, and reduce to a simmer.
Step 3
Cook to desired firmness, stirring gently, about 10-14 minutes (expect foam).
Step 4
Strain and rinse with water.
Step 5
Enjoy with your favorite sauce!
Step 6
Store your sauce separately from your pasta.
The Shape optimized for:
Sauceability
How readily sauce adheres to the shape
Forkability
How easy it is to get the shape on your fork and keep it there
Toothsinkability
How satisfying it is to sink your teeth into
Want to hear the full story?
To hear how Banza® and Dan Pashman created a chickpea-based version of Cascatelli, check out the latest episode of The Sporkful™ podcast’s Mission: ImPASTAble series, featuring interviews with Banza co-founder and CEO, Brian Rudolph, and director of product, Meg Marchuk.
