[HN Gopher] The Invention of a New Pasta Shape
___________________________________________________________________
The Invention of a New Pasta Shape
Author : dgellow
Score : 310 points
Date : 2021-03-20 09:06 UTC (13 hours ago)
(HTM) web link (kottke.org)
(TXT) w3m dump (kottke.org)
| foofoo55 wrote:
| Ew. Looks like a sea slug.
|
| https://en.wikipedia.org/wiki/Sea_slug#/media/File:Glossodor...
| accrual wrote:
| Unsurprisingly the sea slug uses its ruffles for the same
| purpose of increasing surface area [0], albeit for
| photosynthesis instead of sauce carrying:
|
| > This slug, like other Sacoglossa uses kleptoplasty, a process
| in which the slug absorbs chloroplasts from the algae it eats,
| and uses "stolen" cells to photosynthesize sugars. The ruffles
| of the lettuce sea slug increase the slug's surface area,
| allowing the cells to absorb more light.
|
| [0]
| https://en.wikipedia.org/wiki/Sea_slug#Diversity_in_sea_slug...
| dumbfoundded wrote:
| Do you also think spaghetti looks like worms?
| Iwan-Zotow wrote:
| Where do you think vermi in vermichelli came from?
| troymc wrote:
| Vermicelli translates loosely to "little worms."
| africanboy wrote:
| they do not, because that's not what their name means
|
| spaghetti = little strings
|
| vermicelli = tiny worms
| kortex wrote:
| Not gonna lie, it looks delicious but has kind of an H.R. Giger
| vibe.
|
| The pasta. Not the sea slug. Though all sea slugs looks like
| they were made during evolution's goth phase.
| troymc wrote:
| It looks like waterfalls, hence the name: cascatelli.
| jeffgreco wrote:
| Hot take: I prefer eating pasta to eating sauce. A bit of sauce,
| sure, but "maximum saucibility" makes me think you should just
| grab a spoon and eat sauce.
| W4ldi wrote:
| I think it has more to do with the pasta taking in a lot of
| sauce, rather then it holding a lot of sauce. To make a good
| Italian pasta dish: Take out the pasta a bit earlier out of the
| water and poor it into your sauce. The pasta will take in some
| sauce and get al-dente in the sauce. The pasta shouldn't bath
| in sauce but just be enough to give your pasta lots of flavor.
| Don't wash your pasta after cooking, because that will close
| its pores and hinder it from taking in sauce.
| redisman wrote:
| I prefer the oily pasta "sauces" like pesto or butter and
| herbs. I think those still benefit from sticking more fat to
| them
| faeyanpiraat wrote:
| It actually matters what shape of pasta you use for which food.
|
| But even if it is technically better than the traditional models
| I think it has a low chance of going widespread enough to become
| the go-to pasta for any specific sauce though.
| weinzierl wrote:
| Talking pasta shapes you can't get around Legendre's seminal
| _Pasta by Design_. It is _the_ reference book when it comes to
| the mathematical analysis of your favourite noodle form.
|
| https://www.amazon.com/Pasta-Design-George-L-Legendre/dp/050...
|
| It even has the invention of a new (back then) pasta shape. Here
| is what the New York Times has to say about it:
|
| _" Mr. Legendre has even designed a new shape -- ioli, named for
| his baby daughter -- which looks like a spiral wrapped around
| itself, a tubelike Mobius strip."_
|
| https://www.nytimes.com/2012/01/10/science/pasta-inspires-sc...
| whistlecow wrote:
| When will YC fund this?
| jonplackett wrote:
| So I LOVE the idea of this
|
| But is it just me, or does it look a bit like eating a bowl of
| caterpillars?
| drdeadringer wrote:
| To me the shape resembles a part used on railroad tracks,
| specifically the improved flair.
| JayGuerette wrote:
| Looks like a variation of lanterne:
| https://www.alamy.com/lanterne-pasta-image2466309.html
| causality0 wrote:
| I can see that easily becoming my number two favorite pasta
| shape. I'm afraid, however, that tortellini must remain on top
| for me.
| rini17 wrote:
| They immediately reminded me of tripes. We have a dish of tripes
| with paprika-cream sauce with pasta, usually gnocchi is used but
| these cascatelli would be interesting combination.
| [deleted]
| danielovichdk wrote:
| Would have been a lot more fun if someone did a new pizza shape
| FalconSensei wrote:
| Where I used to live, there was a pizzeria that did a few
| things, like Pizza Pie [0], pizza with 'volcanic crust' [1][2],
| and they seem to be doing a pizza fondue [3] now
|
| [0] https://www.instagram.com/p/wsDdAdM0Nx/
|
| [1] https://media-
| cdn.tripadvisor.com/media/photo-s/14/e4/10/50/...
|
| [2] https://media-
| cdn.tripadvisor.com/media/photo-s/14/e4/10/6f/...
|
| [3] https://www.instagram.com/p/BzR5Q-QhDXW/
| clifdweller wrote:
| One of their advertising points is using right angles and varying
| thicknesses to produce different textures... so while parts will
| be aldente others mushy I guess. Sounds a lot like marketing
| attempting to pass off a bad feature as a positive
| 8fGTBjZxBcHq wrote:
| "al dente" isn't really a quality _part_ of a piece of pasta
| can have. If the whole thing is al dente... that's just
| undercooked.
|
| The entire appeal of cooking it that way is having the variance
| in texture in the same piece. It absolutely makes sense to
| design a pasta shape that optimizes for that. In fact a lot of
| pasta shapes already do, whether or not it was intentional.
| ant6n wrote:
| I thought the point of cooking pasta al dente is that it
| doesnt get mushy when combined with sauce where it continues
| to cook a bit longer.
| 8fGTBjZxBcHq wrote:
| Not really. I mean you want to cook it differently and
| slightly less if you're going to finish it in the sauce but
| that's a different thing.
|
| Al dente is specifically undercooking it a bit because you
| prefer that texture over the fully cooked texture. If you
| pull it a little early then let it fully finish in the
| sauce it's not what I would consider al dente.
| africanboy wrote:
| as an Italian, according to my personal understanding,
| "al dente" means the point where pasta is cooked but not
| yet overcooked (it starts becoming softer).
|
| The meaning of cooked and overcooked depends a lot on
| personal taste, but generally al dente it's when it's
| still elastic but not mushy, like if you apply pressure
| with the border of a fork, it goes back to the original
| shape when you relieve the pressure and doesn't fall
| apart.
|
| But that's simply the help visualize it and it's not even
| applicable to all kinds of pasta, practically we taste
| the pasta while it's still cooking and decide if it's all
| dente or not based on our experience.
|
| Usually when pasta cooked the exact amount of time
| specified on the package it should be "al dente", but you
| shouldn't trust it and start tasting it a couple of
| minutes before that point.
|
| Anyway not all pasta makes sense al dente, fresh pasta or
| stuffed pasta like ravioli or tortellini for example
| cannot (and shouldn't) be cooked al dente.
| pvg wrote:
| _and start tasting it a couple of minutes before that
| point_
|
| As a lazy person, I continue to be disappointed pasta
| scientists and designers have done little to make that
| part easier and less work.
| gpderetta wrote:
| Eh it is just an excuse to snack while cooking.
| Treblemaker wrote:
| Had he started later in the day, Piet Hein might have
| written, There's an art of knowing when
| Never try to guess Cook until it's soft and then
| Ninety seconds less
| bobthepanda wrote:
| Easier ways of cooking pasta probably run into other
| issues. If you're boiling the pasta it's not hard to be
| there and pick a piece up, and really you can boil pasta
| in any vessel.
|
| It's different, from, say, a rice cooker, where all rice
| more or less gets cooked the same way with varying times,
| you can definitely screw up cooking rice in a pot, and
| you don't, say, need to reserve rice water for anything.
| Also rice cookers keep rice warm for hours on end in a
| manner that doesn't detract from the taste or dry it out,
| but I don't know that that would work for pasta.
| pvg wrote:
| _If you're boiling the pasta it's not hard to be there
| and pick a piece up_
|
| You say this but we're deep in a thread with terms like
| 'saucibility'. Surely if pasta science can address a
| problem that's also neatly solved by simply adding more
| sauce, it can spare a few mighty braincells on 'standing
| by a pot for two minutes frantically fishing out and
| tasting hot undercooked noodles'. Maybe every packet of
| pasta can come with a couple of noodles on teabag
| strings.
| africanboy wrote:
| restaurants use pasta cookers[1], they use brands of
| pasta that they already know and don't need to taste it
| (also because it's a system that doesn't scale) they
| already know the cooking time.
|
| Of course is not a science, sometimes it's not gonna be
| perfect, but on average it is
|
| consumer models also exist, but are quite expensive.
|
| My girlfriend bought a Cookeo[2] (it's an electric multi-
| cooker for different kinds of food, including pasta) and
| after a few failed attempts we have been happy of the
| results. It's quite cheap.
|
| p.s. tasting pasta while cooking it at home is kind of a
| ritual here in Italy
|
| [1] http://ifea.com.au/wp-content/uploads/2014/10/Italgi-
| pasta-c...
|
| [2] https://www.moulinex.it/COTTURA/Cookeo/c/Cookeo
| mod wrote:
| I think you guys agree, because I (mostly) agree with
| both of you.
|
| You cook the pasta al dente on purpose, to avoid
| mushiness with the sauce later. But the finished product
| isn't al dente--it was a temporary state.
|
| I didn't realize anyone preferred the texture and would
| preserve it, but that makes sense.
| accrual wrote:
| Here are the rest of the points for anyone who doesn't make it
| to the product page:
|
| - Longer cut than most short shapes provides more fork
| insertion points, improves forkability
|
| - Bucatini half-tube + ruffles create a "sauce trough" for max
| sauceability
|
| - Bronze die extrusion creates a rougher surface, further
| boosting sauceability
|
| - Right angles (rare in pasta shapes) resist bite force from
| all directions, maximize toothsinkability
|
| - Slight variations in thickness + ruffles = multiple textures
| in each bite (which sensory scientists call "dynamic contrast")
| vanderZwan wrote:
| > _forkability_
|
| > _sauceability_
|
| > _toothsinkability_
|
| Today I learned that that suffixal semantic satiability
| exists
|
| [0] https://en.wikipedia.org/wiki/Semantic_satiation
| blackoil wrote:
| I like my veggies in curry to be cut in uneven sizes because of
| this reason. Some pieces are still a little hard and crunchy,
| some are soft, gravy like.
| jerf wrote:
| I think this is an underexplored idea. I often do it with
| onions, both putting some in early and putting some in very
| late. It's a cheap way to get "two" vegetables in your stir
| fry or chili or something for the effort of one.
| bobsil1 wrote:
| Training set / test set
| vanderZwan wrote:
| Overfitting is when you optimize all ingredients except
| for sugar and salt away
| ggus wrote:
| I do it with potatoes when roasting them. I cut irregular
| wedges so all pieces will have a crispy pointy bit and a
| thicker mushier end.
| readflaggedcomm wrote:
| It's common to see an ingredient "divided"* in recipes and
| used at different times. Though I wonder if there's a name
| for this specific technique. I do it too with garlic or
| bell peppers.
|
| * https://www.thespruceeats.com/what-does-divided-mean-in-
| a-re...
| ketzo wrote:
| It's amazing with garlic! I know it's not for everyone,
| but I actually love the "sharp" taste of fresh, rawer
| garlic.
| bbarnett wrote:
| One time I was cooking pasta, to mix with some left over,
| home made meat sauce in the fridge.
|
| After I started the pasta, I realised there was no enough
| sauce. So I added fresh crushed tomatoes, which had only
| enough time to warm up, and not really cook much with the
| existing sauce.
|
| I discovered that tomato having two flavours in the sauce,
| lets both flavours complement each other.
|
| It seems like there are many possibilities, with more and
| less cooked things together.
| slim wrote:
| came here to say that the thikness of those junctions would
| make the cooking uneven
| MPSimmons wrote:
| The year is 2045. 35 percent of humanity's GDP is invested in
| improving pasta technology. The current record-setting pasta is
| being extruded through a bronze die which had been cast into a
| void produced by activated charcoal formed around transformer-
| derived non-euclidean topologies. A one-quarter-inch pasta has
| three square miles of surface area.
| geoduck14 wrote:
| So you are joking... but 3d printing allows us to manufacture
| new and different parts because 3d printing is ADDITIVE and
| "milling" is REDUCTIVE (removing?).
|
| There is one technique where you have gell filled with aluminum
| particles. You then use lasers to heat up specific areas. It
| melts/fuses the aluminum and burns off the gell. In the end you
| have cast aluminum in any shape that is as hard as if you had
| milled it from a solid block.
| volume wrote:
| Maybe we'll have custom 3d printed pasta that matches your
| tooth alignment to fully max out toothability.
|
| It will be called "protesi" - Italian for "dentures".
| terramex wrote:
| > "milling" is REDUCTIVE (removing?)
|
| FYI, the word you are looking for is "subtractive"
|
| https://formlabs.com/eu/blog/additive-manufacturing-vs-
| subtr...
| fisherjeff wrote:
| Not usually a sci-fi fan but this is a plot line I can get
| behind
| Scene_Cast2 wrote:
| If you swap "pasta" with "keyboards", you'll get 2021 :D
|
| Just the other day, I saw a prototype of a maglev-mounted
| keyboard. Vibration dampening is the trend these days, and
| going over the top (with questionable objective returns) is
| rather common.
| gumby wrote:
| But then how could it click?
| [deleted]
| gnicholas wrote:
| > _35 percent of humanity 's GDP is invested in improving pasta
| technology._
|
| The remainder of the GDP is spent on crypto-mining.
| jahewson wrote:
| Presumably GPT-23 was put in charge of the world economy and
| told to maximise the utilization of open sauce.
| jeffrallen wrote:
| Great pasta transformer.
| adverbly wrote:
| s/pasta/battery/g
| kleer001 wrote:
| Pasta foam? Sounds like it would fall apart. What's it made of?
| How would you cook it? Sounds like AeroGel. Does it have
| aerospace applications?
| mindcrime wrote:
| BREAKING NEWS
|
| Massive Fire Raging at Pasta Factory in San Bixenino
|
| March 20, 2045
|
| A massive fire is raging out of control at the MegaFoodGrpInc
| Pasta factory on Foodstuffs Avenue this evening. Fire
| department officials report being hampered by the presence of
| eldritch inter-dimensional entities, as well as water supply
| problems related to non-functional fire hydrants in the area.
|
| San Bixenino FD spokesbot XJa32l/14 reports that mutual aid has
| been called in from all over California, and fire-fighting
| operations are now in a defensive mode.
|
| /14 adds "These new exotic materials they are using in
| foodstuff remodulation today burn longer and hotter than ever
| before. We've cautioned them about buying supplies from
| Nyarlathotep before, but they just don't listen."
|
| No bot or firefighter injuries have been reported so far.
| kibwen wrote:
| Extrusion is soooo 2032. Here in 2045 we direct nanobots to
| assemble our 3D-fractal pasta to atomic precision. Look for it
| under the brand name FractalDente(tm).
| m463 wrote:
| Do we still throw it against the wall to see when it's done?
|
| Or will it make the wall collapse to a point?
| dunefox wrote:
| It's done when it travels back in time exactly 13 seconds.
| joezydeco wrote:
| Mandelbrotini(tm)
| afandian wrote:
| Not much progress has been made on precise cooking
| instructions though. The more accurately the cooking time is
| measured, the longer it takes.
| Wistar wrote:
| Asympastote.
| [deleted]
| bigmattystyles wrote:
| Sounds like you could sell it as an NFT!
| iancmceachern wrote:
| And ravioli/tortellini are no longer filled, but grown whole.
| powvans wrote:
| Klein bottle shaped pastas can be constructed and blur the
| distinction between extruded noodles and filled pastas.
|
| Getting hungry thinking about it.
| jeffrallen wrote:
| Paging @CliffStoll on aisle Klein.
| trhway wrote:
| Nah! i'll stick to the old and tried - pasta extruded by the
| black hole event horizon.
| scollet wrote:
| What difference is there between people and pasta in the eye
| of a black hole?
| i_have_an_idea wrote:
| replace GDP with electricity and pasta with bitcoin and you'll
| be pretty close
| nom wrote:
| Wait until they manage to fabricate Gabriel's Horn [0] pasta, a
| shape with finite volume but infinite surface area. Pour a cup
| of pasta sauce in there and you are set.
|
| Might take an new universe and infinitely thin sauce to do it
| though.
|
| 0: https://en.m.wikipedia.org/wiki/Gabriel%27s_Horn
| baxtr wrote:
| I'm expecting to see a website called "this pasta does not
| exist" anytime soon.
|
| It's a shame that we have such powerful AI (and of course
| blockchain) tech which hasn't been applied to pasta yet!
| bombela wrote:
| In 2045, 3% of the world population is still using retarded
| units. The world; perhaps; never changes.
| marcodiego wrote:
| Nothing even close to jovian french fries:
| https://www.sciencemag.org/news/2013/12/scienceshot-french-f...
| mbg721 wrote:
| The most popular pasta meme, "Il Spaghettio", currently holds
| three of the Internet's 8000 congressional seats, and instances
| of it are commonly made from synthetic cruelty-free wheat,
| mainly for the purpose of worship.
| _jal wrote:
| In 2054, multiple scandals erupted over influence from at
| least two clandestine NFT-holding polls. Improper influence
| led to reforms starting with RFC 451323, which first
| described the Memetic Transparency Protocol.
| hedora wrote:
| Of course, the FSM holds the other 7997 seats, due to the
| rise of post-apocalyptic religious zealotry, combined with
| the use of directed microwave energy to systematically purge
| the old guard.
|
| They said I was crazy when I stocked my panic room with 3d
| print stock (steel, of course) and emp-hardened colander
| designs. FOOLS! Who's crazy now?
| redisman wrote:
| I bet some kinda 3D printed dough mesh would be the most
| saucable shape
| londons_explore wrote:
| Do they make CAD files available so you can mill your own bronze
| die and make it at home?
| SV_BubbleTime wrote:
| I think maybe skip a step and just 3D print the pasta? Because
| what I want are one way check valves that let sauce in and keep
| it there.
| carols10cents wrote:
| The best pasta shape is medium shells, but I just bought a 5 lb
| bag of cascatelli so we'll see.
| jiofih wrote:
| The link to Instagram re. the development of the past shape goes
| to a sports media account.
| astatine wrote:
| This is what the world needs, now more than ever - the eccentric
| inventor tilting at windmills. And the criteria for a good pasta
| looks perfect! Who can argue with toothsinkability?
| CarVac wrote:
| Looks like good competition for radiatori.
| danso wrote:
| Planet Money just did a 25 minute podcast with the inventor on
| the business side of making the pasta, including getting the
| patent, manufacturing the die, and finding a pasta maker who
| would agree to produce a limited run:
|
| https://www.npr.org/2021/03/19/979274990/the-new-shape-of-pa...
| [deleted]
| marshmallow_12 wrote:
| i don't even like pasta
| NoOneNew wrote:
| For whatever reason, this reminds me of that guy that salted a
| steak all weird and people lost their minds. This was right after
| Trump was elected and there were riots... general chaos in the
| world. Yet, some dude salting a steak egregiously was the big
| thing for a while.
|
| I want this pasta shape to blow up just the same. I mean hell,
| spending 3 years on a new product is interesting and I hope the
| folks involved gain some sort of fulfillment from this. I won't
| lie though, the absurdity is what I want to see.
|
| Maybe this says something about the human condition? To ignore
| chaos we try to find order or control somewhere, anywhere. Salt a
| steak unnecessarily, buy tons of toilet paper, redefine ownership
| with NFT and make a brand new pasta shape... because real
| problems are hard to deal with.
| setr wrote:
| I mean, it wasn't _that_ much chaos, for most people. If you're
| in the middle of a riot, sure, but otherwise? Trump's election
| was dramatic but it was hardly show stopping.
| 8fGTBjZxBcHq wrote:
| Ended up stopping the show pretty hard for half a million
| people.
| samatman wrote:
| I always wonder on what basis people conclude that the USA
| would have better COVID numbers than Europe if the
| Democrats had been in charge of the federal government.
|
| I mean, we have better COVID numbers than Europe already.
| But I guess I mean better than that.
| NoOneNew wrote:
| Regarding the general sentiment at the time. For the most
| part, if the average person never watched the news, they
| wouldn't know who was president at a given time. Hell, in the
| past 2 months, following CNN, it's hard to tell if Trump
| isn't still president. They talk about him so much and spin
| it that he still has so much influence, I have to consciously
| remember Biden is president.
| fmajid wrote:
| "The invention of a new dish does more for the happiness of
| mankind than the discovery of a new star" -- Brillat-Savarin
| cbanek wrote:
| As an astronomer, I'm definitely going to remember and use
| this quote. <3
| pugworthy wrote:
| With a well defined sauce, fork, and tooth model, generating new
| pasta shapes via genetic algorithms isn't such a crazy idea I
| suppose.
| CivBase wrote:
| _This_ is why we need AI. Look out adtech here comes big pasta.
| riffraff wrote:
| unless I see numbers, I'm not buying the "maximum sauceability".
|
| This feels like an ad, I'm not sure why it's on the homepage.
| nickkell wrote:
| Here's some numbers for you: 2, 10, 17, 3.14. Satisfied?
| yunruse wrote:
| That's Numberwang!
| geoduck14 wrote:
| This is the 2nd Numberwang reference this week!
| redisman wrote:
| Mitchell and Webb trying to viral market their decade old
| shows?
| SavantIdiot wrote:
| He didn't account for "storability": what happens 1) as the pasta
| sits in the collander awaiting saucification, and 2) what happens
| after a few days in the fridge.
|
| Structural integrity is important for this condition, so I think
| the ruffles may help, but I think the main shape needs more
| corrugation to hold up under compression.
| clintonb wrote:
| 1. Time from colander to sauce is under a minute for me. How
| long is it for you that this matters?
|
| 2. Make exactly the amount of pasta you need for the meal. No
| leftovers to store.
| Pamar wrote:
| Italian expat here.
|
| Probably not many know of Marille (it's been basically forgotten
| by Italians, too), the first example - the first that I know of,
| at least - of "pasta shape deliberately _designed_ to hold more
| sauce ".
|
| It was a sort of celebrity stunt by Voiello (quite a name in
| Italian Pasta, based in Neaples) who hired Giugiaro Design to
| create a new pasta type:
| https://www.italdesign.it/project/marille/
|
| [Sadly, it did not work so well in the market: the point where
| the three "folds" met tended to remain undercooked, being way
| more thick than the rest].
| snissn wrote:
| This looks so cool. I notice that the pasta is symmetric in the
| "z" index dimension. As if it were a cylinder and the z was
| along the length of the cylinder. I think each pasta could be
| cut such that there is an arc making the thicker folds less
| long in that z direction that could make it cook more evenly! I
| could try to draw something if this needs further
| clarification. Manufacturing this might add many issues
| however!
| Pamar wrote:
| In the end it was a commercial flop - albeit not critical:
| both Voiello and Giugiaro Design are still thriving in their
| respective fields.
|
| I know someone who was working for Giugiaro at the time and
| allegedly the design studio had piles of that stuff lying
| around for whoever wanted to take home... -\\_(tsu)_/-
| kortex wrote:
| I always thought that the "fun-shapes" macaroni had better mouth-
| feel than plain elbows. Apparently that is due to the right-
| angles and the term-of-art is "Toothsinkability".
|
| Radiatore are currently my reigning favorite, especially for mac
| and cheese. This looks like it has less overall surface-area-to-
| volume than radiatore, but is better for holding thicker sauces
| vs the thin fin gaps in radiatore.
| chiph wrote:
| I've switched to fusilli from elbows for mac & cheese because
| it holds more sauce. But radiatore looks good for that too -
| I'll have to try and find some in my area.
| aimor wrote:
| This is neat! It kind of looks like a ziploc.
|
| https://cockeyed.com/science/eyeclops/eyeclops_ziplock.shtml
| chrisfrantz wrote:
| That was fascinating, thanks.
| africanboy wrote:
| Has anybody already mentioned "reginette" here?
|
| https://pastidea.com/wp-content/uploads/2017/01/762-TRAFILA-...
| vogg wrote:
| This is such a waste of brain power
| em-bee wrote:
| one thing i keep wondering is that while we have several
| different pasta shapes (and invent new ones) there is pretty much
| only one pasta flavour (with a few minor variations)
|
| meanwhile in china, most noodles there have the same spaghetti
| like shape, but they come in many different flavours, rice,
| wheat, potato, sweet potato, you name it
|
| i am wondering why that is...
| ant6n wrote:
| Chinese noodles also come in many shapes. When it comes to food
| and China compared to other cultures, one can always point out
| how China is like a continent and has a long culture. It's like
| several times the size and age of many other places.
| antiterra wrote:
| Looks interesting but, I'd guess, less fun to eat than
| fisarmoniche, which was designed 600 years ago.
| 11thEarlOfMar wrote:
| Yes, it looks like they just dissected the fisarmoniche into
| thirds:
|
| https://www.alamy.com/stock-photo-fisarmoniche-pasta-close-u...
| geofft wrote:
| Are those the same as the more common radiatori, or are my
| eyes just not seeing a difference? (Maybe the fisarmoniche
| are bigger?)
| mrow84 wrote:
| The fisarmoniche have a wiggle in the fins, whereas the
| radiatori don't.
| ralusek wrote:
| Which is in turn less fun to eat than SpongeBob macaroni.
| ubercow13 wrote:
| If you eat pasta with a spoon, you don't have to worry about
| getting enough sauce. And you also won't have the pasta fall off
| your fork because you didn't poke it hard enough. Just be aware
| that you may look uncultured.
| Alex3917 wrote:
| > Sauceability, Forkability, Toothsinkability
|
| I like how even pasta creators argue about which ilities are most
| important.
| forrestthewoods wrote:
| I am firm believer that lettuce only exists to service a
| transportation vehicle for more delicious sauces. As such I
| enthusiastically support this effort to invent a better pasta
| transportation vehicle.
|
| Ordered a box for their next batch. Shipping was $10 which kinda
| stings. Still cheaper than ordering a bunch of pasta from
| DoorDash.
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