Food writer and podcaster Dan Pashman made the unusual step a few years ago of creating an entirely new shape of pasta
. The obvious next step? Writing a cookbook to highlight it. Pashman's “Anything's Pastable” features dishes using 34 different pasta shapes, but especially features his cascatelli, a graceful, ruffled-edged curved shape that resembles a quotation mark. Time magazine declared cascatelli one of 2021’s best inventions.
This is not a traditional pasta sauce book by any means and Pashman even avoids making any classic marinara. Instead, there are flavors from places like India, Thailand, the Middle East, North African, Mexico, Japan and Peru. He even makes a pizza out of fettuccine — a pasta pizza. “When I go to make a cookbook or make pasta, it’s not my instinct to limit myself to only the classic Italian dishes that I grew up eating. It’s also all the other things that I love to eat,” he says.
Pashman organized “Anything’s Pastable” in an intriguing way — by mood. “Adventures in Texture,” “Flavor Bombs Not Belly Bombs” and “Thick and Hearty, Warm and Toasty” are some of the sections. He made one for pasta salads and another for baked dishes. “If you open up this book, I want you to be thinking, I’m in the mood for this type of pasta dish, and you should be able to find the chapter that’s going to give you that,” Pashman says.
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