Zingerman’s has long built its reputation on meticulous sourcing, artisan craftsmanship and an almost encyclopedic love of food. Now, the Ann Arbor food community staple is partnering with Dan Pashman — host of The Sporkful podcast, inventor of the viral cascatelli pasta shape, and author of Anything’s Pastable: 81 Inventive Pasta Recipes for Saucy People — for a special Tastemaker Series collaboration.
The partnership centers around a curated Zingerman’s Mail Order box featuring Pashman’s signature Cascatelli pasta along with ingredients designed to help home cooks recreate one of his boldest recipes: kimchi carbonara. The collaboration blends Zingerman’s hallmark commitment to quality with Pashman’s signature blend of creativity, humor and culinary experimentation.
A shared philosophy: serious about food, playful about cooking
Pashman said the collaboration reflects a shared culinary outlook between himself and Zingerman’s—one that balances high-quality ingredients with a sense of fun and accessibility.
“I care a lot about food, but I also think food and cooking—and eating—should be fun; and I think Zingerman’s has a similar approach,” Pashman said. “So I wanted my box to include specialty ingredients like Pecorino Romano and really good anchovies, but also potato chips and a candy bar. I think that highlights how both Zingerman’s and I approach food.”
The curated box blends gourmet staples with nostalgic snack items, offering home cooks an experience that reflects both elevated flavors and everyday joy.
Reinventing a classic with kimchi carbonara
One of the standout features of the collaboration is Pashman’s kimchi carbonara recipe, a fusion dish that brings Korean fermentation and Italian tradition into conversation. The recipe connects old-world flavor with new Korean fusion.
“I love carbonara, but it can be very rich. When you sauté kimchi, it mellows the spice a bit, but it still has that acidity that perfectly complements the richness of a classic carbonara,” Pashman said. “So, it really adds an additional component that I think takes the whole thing to another level.”
The recipe embodies Pashman’s approach to cooking: honoring tradition while encouraging creative adaptation.
The continued rise of cascatelli
Pashman’s cascatelli pasta, originally developed to maximize sauce-holding capability and texture, has gained widespread popularity since its debut. The Zingerman’s collaboration marks another milestone in its cultural evolution.
“I love it! Every time I think that nothing more amazing could happen with cascatelli, something else amazing happens — like getting a call from Zingerman’s,” Pashmans said. “Honestly, sometimes I still buy cascatelli in the store even though I can get it for free, just because it makes me happy.”
The pasta’s distinctive shape, designed with ridges and curves optimized for “sauceability,” has helped establish Pashman as a unique voice in modern food innovation.
Curating ingredients with intention
Every item included in the Tastemaker box reflects Pashman’s personal standards for flavor, texture and culinary storytelling.
“Every item in the box is the kind of thing where I will put in extra effort to find a really good version of it. Like I’m a bit of a potato chip snob. For me, they have to be the right level of thickness and crunchiness, and not so salty that you can’t taste actual potato,” Pashman said. “I love candy bars, but it’s hard to find ones that bring together good chocolate with crunchy, crispy and gooey components.”
The selections mirror Zingerman’s long-standing reputation for sourcing products that elevate familiar foods through craftsmanship and quality.
The power of small flavor details
Pashman emphasizes that culinary success often hinges on simple techniques rather than elaborate preparations. For him, one ingredient stands above the rest.
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“BLACK PEPPER! When a recipe calls for 1/2 teaspoon of black pepper, don’t skimp. And take whole peppercorns and crush them up with the bottom of a pot, and sprinkle those on top of things at the end,” Pashman said. “That’s a huge key to the kimchi carbonara — you have to sprinkle crushed peppercorns on top. They add so much flavor and aroma, and it’s so simple.”
His focus on approachable but impactful details reinforces the collaboration’s goal of empowering home cooks.
Storytelling through food
Personal connections and shared memories play a significant role in how Pashman approaches culinary projects, including the curated box.
“Storytelling is a huge part of food. It’s culture, it’s tradition, it’s one of the key things we share with family and friends,” Pashman said. “We all associate certain foods with certain people in our lives. I think that’s why there’s such a strong connection between food and stories.”
By weaving personal narrative into ingredient selection, Pashman aims to create an experience that extends beyond cooking into connection and memory-making.
Encouraging home cooks to take the leap
Although recipes like kimchi carbonara may seem intimidating to some, Pashman designed both his cookbook and the Zingerman’s collaboration to support cooks at all skill levels.
“Just follow the recipe! My cookbook is designed for home cooks,” Pashmans said. “I put a lot of work into the writing of the recipe instructions to make them as clear as possible, and to try to anticipate every possible way a person could get confused. So, give it a shot.”
A collaboration rooted in curiosity and passion
While the Tastemaker Series highlights influential culinary figures, Pashman sees his work less as cultural leadership and more as enthusiastic exploration.
“I don’t really think about my work that way,” Pashman said. “I’m not trying to shape or influence anything. I’m just very passionate and curious about food and eating, and I love to share what I like and what I learn along the way. Sometimes nobody cares!”
Through the collaboration, Pashman and Zingerman’s offer a curated culinary experience that celebrates creativity, craftsmanship and the simple joy of good food—values that have long defined Ann Arbor’s celebrated food community.
Zingerman’s Mail Order is celebrating its 30th anniversary this year.
Donna Marie Iadipaolo is a writer, journalist, and State of Michigan certified teacher, since 1990. She has written for national publications like The Village Voice, Ear Magazine of New Music, Insurance & Technology, and TheStreet.
She is now writing locally for many publications, including Current Magazine, Ann Arbor Family, and the Ann Arbor Independent. Her undergraduate degree is from the University of Michigan, Ann Arbor, where she graduated with an honors bachelor’s degree and three teacher certificate majors: mathematics, social sciences, English. She also earned three graduate degrees in Master of Science, Master of Arts, and Education Specialist Degree.
