The best flour for pasta is 00 flour which is also very popular as a choice of flour for fresh pasta, especially pasta made in Italy.
00 flour makes for a smooth and easily workable dough and makes for tender noodles or tender pasta.
For heartier pastas Semolina flour, which is made from durum wheat is best such as for pastas like extruded pastas or orecchiette pasta, which gives the pasta a firmer and al dente texture.
You can also use all purpose flour as a substitute for 00 flour, especially when you combine it with a bit of cake flour to lower the gluten content.
The new pasta for sauce is Cascatelli pasta which is made to hold sauce much better and was created by Dan Pashman, the host of the food podcast "The Sporkful".
Cascatelli pasta is a relatively new pasta shape that was designed by Dan Pashman.
Dan Pashman is the host of the Sporkful podcast.
The name cascatelli is derived from the Italian word for "waterfall".
Cascatelli pasta has a wavy, ruffled shape that has a curved, half tube that was designed and inspired by the cascading appearance of a waterfall.
Dan Pashman designed the Cascatelli pasta with a focus on maximizing the amount of pasta sauce that the cascatelli pasta can hold and deliver in each bite.
The shape of the cascatelli pasta also provides a pleasing textural experience with it's ruffles and hollowed out center.
And the design of the cascatelli pasta is also designed and intended to be easily picked up using a fork.