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. As innovative as the design seems, Quattrotini is actually a revamped take on a classic pasta shape known as cinque buchi (meaning "five holes" in Italian). The multi-tube creation hails from Sicily, where it's traditionally served during carnival celebrations. 

The name Quattrotini refers to the four smaller tubes encircling the pasta. Multiple ridged tubes and the surface texture achieved through bronze die extrusion help sauces cling to each bite of Quattrotini. 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

Sfoglini was founded in Brooklyn in 2012 with a simple idea: to make pasta in the United States with the same care, tradition, and artistry as in Italy. From the beginning, they've believed pasta is more than a meal—it’s an experience. That’s why they focus on details that make the difference: the highest-quality grains, bronze-die extrusion, slow drying, and thoughtful innovation in shape design. 

At Sfoglini, pasta-making is both craft and science. Every step honors traditional Italian methods while embracing American ingenuity. Their pastas are enjoyed in home kitchens and acclaimed restaurants alike, always bringing people together around the table.