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Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People

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A BEST COOKBOOK OF THE YEAR: Wired, Food & Wine, Epicurious, & EsquireThe 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. Read more

Publisher ‏ : ‎ William Morrow Cookbooks (March 19, 2024)


Language ‏ : ‎ English


Hardcover ‏ : ‎ 288 pages


ISBN-10 ‏ : ‎ 0063291126


ISBN-13 ‏ : ‎ 26


Item Weight ‏ : ‎ 2.44 pounds


Dimensions ‏ : ‎ 8.25 x 1 x 9 inches


Best Sellers Rank: #66,732 in Books (See Top 100 in Books) #33 in Pasta & Noodle Cooking #83 in Italian Cooking, Food & Wine #433 in Quick & Easy Cooking (Books)


#33 in Pasta & Noodle Cooking:


#83 in Italian Cooking, Food & Wine:


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Top Amazon Reviews

    • The last pasta book you’ll ever need.
Someone gave me a box of cascatelli for my birthday and told me about Dan Pashman’s quest to invent, produce, and market a new pasta shape. I started listening to the Sporkful series that details all the twists, turns, and intrigue and was completely invested. When I found out he was developing a cookbook of pasta sauces, I was sold before seeing the first recipe. I pre-ordered the book and it arrived on release day. I have a decent collection of cookbooks and I enjoy them as a reference. I’ll leaf through the pages looking for inspiration, but in the case of Anything’s Pastable I’m taking my time pouring over and absorbing every word. The book eschews red marinara sauce en lieu of a mountain of innovative sauces that pull from a world of cuisines into combinations that are so well-reasoned and creative, I could never think of them myself. It’s truly brilliant. There are engaging blurbs before every recipe, but the book is full of essays that really flesh out the book creation process, the recipe developers, the twists and turns of recipe development and a few of Dan’s Pasta-related manifestos. There are so many “to try” meals awaiting me. This book is a masterpiece and you should purchase it immediately. ... show more
Reviewed in the United States on May 3, 2024 by Ronda Sly
    • I don't like Pasta but I love this book
I don’t typically eat a lot of pasta or bread, so why did I buy a cookbook all about pasta? Dan Pashman! I’ve been a loyal listener of his podcast, “Sporkful,” for many years. I love listening to Dan and his guests “obsess about food to learn more about people.” Initially, I wasn’t going to buy this book, even though I adore him, mostly because I don’t eat a lot of pasta. However, after listening to his podcast about the making of the book and all the time, energy, and devotion that Dan and his team put into creating it, I decided to buy it! My husband can’t eat gluten, so I found some gluten-free pasta that doesn’t taste terrible, and I’ve been happily trying different recipes from the book. I have some cooking expertise and own more than a few cookbooks. This book is very well-planned and well-laid-out, with easy-to-follow instructions for novice cooks. The wonderful thing about this book is that its main focus is on the sauce rather than the pasta. So, even if you’re not a big fan of pasta, carbs, or gluten, if you can find other vessels to soak up some of these lovely, innovative, unique sauces, this cookbook is worth it. ... show more
Reviewed in the United States on September 1, 2024 by staringatgoats
    • A Clever, Fun, & Beautiful Cookbook
Review Image by Kerri Bowden Kerri Bowden
I’m not ashamed to admit I pretty much only buy cookbooks with photos for each recipe as my attention span can’t handle the alternative. This book has stunning photography, clever, new, easy to follow recipes, and is also a fun and witty read all on its own. Love the lack of from scratch red sauce recipes. I mean, are there really people who still don’t just doctor up store bought sauces left out there? Dan is here to save you people from yourselves! I’m really looking forward to making the Mapo Tofu & the Keema Bolognese pastas. ... show more
Reviewed in the United States on March 21, 2024 by Kerri Bowden Kerri Bowden
    • How many pictures of Dan Pashman do we really need?
Review Image by Sean Kelly Sean Kelly
Dan Pashman's thinking outside of the box (of pasta) with his new book, "Anything's Pastable", and I'm here for it. He's already proven himself with his novel "cascatelli" pasta and I've followed his exploits in podcasts and in food media before that and after. I knew this book would be similarly groundbreaking and I was not disappointed. More than just recipes, Mr Pashman's got a philosophy to pasta that is sorely needed in a time when most Americans think "Olive Garden" is somehow the vanguard for delicious spaghetti or lasagna (hint: its servings of mush are most definitely not). He doesn't just give ingredients and techniques; he motivates the decisions made in the book with background, tradeoffs, the pursuit of contrasts, and the desire for novelty. There is no red sauce in this book. Instead, you'll find a variety of pangrattatos, unique flavor combinations, and forward-looking fusion pastas that beckon with (perhaps forbidden) delights. There's a fun flowchart you can use on busy weeknights to take that jar of tomato sauce in original directions. There's an eye-popping take on pizza crust that's actually made out of pasta. Even pasta salads get a crisp, modernistic treatment with mayo-free recipes that are the perfect foils for your next potluck or barbecue—and all of this is backed by Pashman's metrics for understanding the qualities of pasta: "forkability, sauceability, toothsinkability." It's fun but also delicious reading. The only concern I have about the book is that Dan Pashman's successes might be feeding unnecessarily into his ego. There are more than twenty—yes, twenty plus!—photographs of Mr Pashman in the book. This, unfortunately, seems to be a trend in recent cookbooks. Personally, I'd rather have more photographs of the food instead of the author. We're proud of you, Dan, but you don't have to rub our faces in your success. Overall I still recommend this book despite that flaw and I'm looking forward to making keema bolognese, shakshuka and shells, chili crisp tahini pasta with fried shallots, and more. Turns out anything is pastable! ... show more
Reviewed in the United States on March 28, 2024 by Sean Kelly Sean Kelly
    • This is really good food.
We have now made four recipes from this cookbook. We made the Mac and dal, The scallion oil bucatini with eggs, The cavatelli with artichokes and preserved lemons, and the spaghetti a la asassina. I did my best to follow recipes exactly as written. My only complaint was the Mac and dal was a little too liquidy, but I easily boiled some liquid off before adding the pasta.. The recipes are easy to follow. They do require some ingredients that might not be at your average grocery store. I have no issue with that but some might. My least favorite was the spaghetti a la asassina. I think I did it well but it was a little monotonal in flavor, not in texture. The rest of the dishes were fabulous. The Mac and dal was especially surprisingly delicious. Next stop is the kimchi carbonara. This book really expands my notion of how to use pasta. It forces me to think beyond traditional Italian flavors. This is one of the best cookbooks I have bought in years. ... show more
Reviewed in the United States on May 13, 2024 by Wouter Rietsema

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