A Sicilian Legend—Updated for Superior Sauceability We’re thrilled to bring you Quattrotini, a unique pasta shape with Sicilian roots. Quattrotini was developed by the pasta artisans at Sfoglini in collaboration with Dan Pashman, a three-time James Beard Award winner and creator of The Sporkful food podcast. This Sicilian pasta shape, known there as cinque buchi, is served during the carnival period, when legend says the Devil uses it to tempt residents with the sin of gluttony. Quattrotini’s irresistible texture and flavor make it easy to imagine how tempting it can be to overindulge! Quattrotini exhibits the three qualities by which Dan believes every pasta shape should be judged: Sauceability: How readily sauce adheres to the shape. Forkability: How easy it is to get the shape on your fork. Toothsinkability: How satisfying it is to sink your teeth into it. Multiple ridged tubes and the surface texture achieved through bronze die extrusion help sauces cling to each bite of Quattrotini. Made with durum semolina flour, a staple in traditional Italian pasta for centuries, this pasta holds its shape well and delivers that perfect al dente bite. You can listen to the story of the revival of these shapes on The Sporkful podcast’s ongoing series, “Mission: ImPASTAble" which also shared the original story of Pashman’s three-year quest to invent Cascatelli pasta and his work with us to make it a reality. Try Quattrotini in our recipe for Italian Sausage Ragu or Lemon Artichoke Cream Sauce.
