Reginetti

Perfect bite size, holds its ruffles very well, and its open shape creates a better stuff-to-pasta ratio. "Came to Sfoglini for the Cascatelli, but I'm back for the Regittini" as another reviewer said so well. Why isn't every big pasta company making this simple yet elegant shape that works so well in so many applications? Still, I couldn't go back to ordinary pasta after being spoiled by the texture and high quality of Sfoglini's.

I, like many NPR listeners, rushed out to try Dan Pashman's Cascatelli because of the story we all followed (we didn't want Dan Pashman to lose his shirt on his big investment on his pasta). While the Cascatelli is very nice, I picked up some of this Reginetti while on the Sfoglini site out of curiosity. I have to say that this pasta is way better. It hits all of Dan Pashman's criteria and it was here all along. Like having lasagna without all the work. SUPER DELICIOUS!!! Maybe Sfoglini should make a podcast about this shape!

Had this at a friends the other night with a tomato sauce with mushrooms. It’s now my favorite pasta!

But, it should be spelled Reginette as that is the correct feminine plural. So that’s a little weird.