Skip to Content
Features

Dan Pashman’s New Cookbook is All About Pasta

Anything's Pastable, the new cookbook from podcast star Dan Pashman of The Sporkful, continues his quest to make pasta fun.

Dan Pashman, author of "Anything's Pastable."

Dan Pashman, author of “Anything’s Pastable.”

After declaring six years ago that “spaghetti sucks” on his two-time James Beard and Webby Award-winning podcast, The Sporkful, Dan Pashman created a sensation with his “Cascatelli,” a spiral pasta shape included in TIME magazine’s “Best Inventions of the Year” and featured everywhere from CBS This Morning, NBC’s The TODAY Show and Good Morning America, to NPR and The New York Times. International news coverage included outlets in Italy, France, Germany, the U.K., Spain, and Israel. 

Not to rest on his success, Pashman has gone beyond pasta to the sauces in which they are adorned. Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People (William Morrow/HarperCollins) was published in mid-March.

Pashman wrote Anything’s Pastable as a continuation of his quest to add some creativity and fun to the pasta world. With a foreword by bestselling author and food writer J. Kenji López-Alt, the book highlights 81 recipes co-created with food experts, including James Park (writer for The Kitchn, Eater, Food52, and more), Katie Leaird (recipe developer and food writer for The Kitchn, Serious Eats, America’s Test Kitchen, and Asha Loupy (recipe editor for Diaspora Co.).

The cover of Anything's Pastable by Dan Pashman.

Whether showcasing a new flavor combination as in the Kimchi Carbonara or an obscure Italian dish like Spaghetti All’Assassina (a crispy fried pasta that Dan learned to make from one of the inventors of the dish, 80-year-old Italian chef Pietro Lonigro in Bari), Anything’s Pastable is not your traditional pasta cookbook. There is no recipe for marinara sauce, it does not require you to make fresh pasta from scratch, and there are no photos of Tuscany. 


Related: Shop The Sporkful Collection from Sfoglini Pasta


A reflection of Pashman’s charmingly obsessive desire to find new and creative ways to enjoy a meal, the cookbook shares clever techniques alongside the recipes. For example, instead of a recipe for tomato sauce, he offers a Jarred Tomato Sauce Decision Tree, to help busy home cooks level up the convenient pantry staple. Organized into seven chapters, most of  the recipes take less than an hour to make, apart from a few “project recipes” for those who want to fill a day with cooking: 

• Pestos, Pangrattatos, and the “Jarred Tomato Sauce Decision Tree” 

• Classic Comfort: Hugs on a Plate 

• Carby and Crispy: Adventures in Texture 

• Zing: Flavor Bombs, Not Belly Bombs 

• Stews, Rouxes, and Ragus: Thick, Hearty, Warm & Toasty 

• Pasta Salads Redeemed: Fresh & Bright, Hold the Mayo 

• To the Forno!: Baked Pasta Dishes

To help celebrate the release of his new book, Pashman has generously shared his recipe for Cavatelli with Roasted Artichokes and Preserved Lemons.

[Note: Appetito may earn commissions from products featured in links to this story.]

Already a user?Log in

Thanks for reading!

Register to continue

See all subscription options

Stay in touch

Sign up for our free newsletter

More from Appetito

Join Deborah Dal Fovo in the Food Mecca of Emilia-Romagna

Appetito's contributor, Chef & Cooking Instructor Deborah Dal Fovo, will be leading a food-focused tour of Emilia-Romagna.

April 12, 2024

Talking San Sabino with Angie Rito and Scott Tacinelli

The chefs behind West Village hit Don Angie discuss their brand-new follow-up, the seafood-centric San Sabino, and much more in this Appetito interview.

April 11, 2024

Postcards from Parma: Sheltering with Fish Soup in Livorno

On a tempestuous roadtrip, our contributor from Parma seeks shelter from a storm over a bowl of Tuscan fish soup in the port city of Livorno.

April 10, 2024

How to Make a Dirty Martini Pizza

Gelso & Grand’s “The Dirty Aly” is a clever twist on the dirty martini flavor profile in pizza form. Here’s how to make it at home.

April 9, 2024
See all posts