Anything's Pastable
81 Inventive Pasta Recipes for Saucy People
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- ¥2,800
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- ¥2,800
発行者による作品情報
A BEST COOKBOOK OF THE YEAR: Wired, Food & Wine, Epicurious, & Esquire
Winner, 2025 Libby Award for Best Cookbook of the Year
The innovative James Beard Award–winning podcaster who changed the way you think about pasta shapes with his invention of the viral sensation cascatelli now does the same for pasta sauces in this fun and charmingly obsessive cookbook, which includes a foreword from bestselling author J. Kenji López-Alt.
When Sporkful podcast host Dan Pashman launched cascatelli, a new pasta shape he invented that he designed to hold tons of sauce, stay on the fork, and be incredibly satisfying to bite into, it went viral and was named one of TIME Magazine’s Best Inventions of the Year. VICE called him "a modern pasta legend."
But as Dan was flooded with pictures of what people were making with his pasta, he was disappointed to see how limited the dishes were: tomato sauce, meat sauce, mac and cheese, over and over. A few party animals made pesto.
So Dan set out to revolutionize people’s conceptions of pasta sauces, just as he did with pasta shapes. He traveled across Italy and worked with an all-star team of recipe developers in the US to create a new kind of pasta sauce cookbook for people bored with the old standbys. That’s why there’s no 3-hour marinara recipe or fresh pasta made from scratch in this book. No photos of nonnas caked in flour or the hills of Tuscany. Instead it’s time to show the world—Anything’s Pastable.
Here you’ll enjoy dishes inspired by a range of ingredients and cuisines:
Kimchi CarbonaraCacio e Pepe e Chili CrispKeema BologneseMapo Tofu CascatelliShakshuka and ShellsSmoked Cheddar and Chicken Manicotti “Enchiladas”Linguine with Miso Clam SauceShrimp and Andouille Mac and Cheese
Lesser-known Italian pasta dishes with a twist:
Spaghetti all’Assassina (spicy pasta pan fried until charred and crispy crunchy)Ciceri e Tria (chewy fresh pasta with crispy fried pasta in a light chickpea broth)Cavatelli with Roasted Artichokes and Preserved LemonCreste di Gallo with Fava Beans and Dandelion GreensPasta Frittata
Fun and delicious concoctions that may—or may not—be how they do it in Italy:
Spinach Artichoke Dip Lasagna PinwheelsPasta Pizza (the “crust” is fettucine fused together)Roman Cafeteria Hot Dog Pasta Salad with Canned Veggies
With an incredible array of recipes, Dan showcases the limitless pastabilities when you really know how to use your noodle.
PUBLISHERS WEEKLY
The Sporkful podcaster Pashman opens his chatty debut cookbook with the story of how he invented the pasta shape cascatelli in 2021. After putting it into production, he found it "tragic" that consumers served it largely with tomato sauce instead of exploring its "full potential." The recipes that follow aim to encourage a spirit of adventure in pasta lovers. Classics like ciceri e tria (fried and boiled noodles with chickpeas) are outnumbered by "mash-ups" incorporating non-Italian ingredients from Ritz crackers to Thai curry paste. Recipes are organized into loose categories: "flavor bombs" include kimchi carbonara, while baked options include a noodle kugel with persimmon relish. Pashman doesn't shy away from store-bought shortcuts, encouraging readers to use packaged gnocchi and tortellini and even offering a flow chart for how to improve on jarred tomato sauce depending on taste and how much time one has. The text is heavy on dad jokes and puns—and the occasional sales pitch (he notes, for example, that gluten-free cascatelli is also available). Pashman is opinionated and blustery, deeming fusilli a "garbage shape" and pronouncing that "spaghetti sucks." Purists will balk, but more adventurous home cooks will be glad they tuned in.
