With a well defined sauce, fork, and tooth model, generating new pasta shapes via genetic algorithms isn’t such a crazy idea I suppose.
The Invention of a New Pasta Shape
51–60 of 191 posts
Re: The Invention of a New Pasta Shape
#52With a well defined sauce, fork, and tooth model, generating new pasta shapes via genetic algorithms isn’t such a crazy idea I suppose.
This is why we need AI. Look out adtech here comes big pasta.
Re: The Invention of a New Pasta Shape
#53For 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…
"The invention of a new dish does more for the happiness of mankind than the discovery of a new star" -- Brillat-Savarin
As an astronomer, I'm definitely going to remember and use this quote. <3
Re: The Invention of a New Pasta Shape
#54This is neat! It kind of looks like a ziploc.
https://cockeyed.com/science/eyeclops/eyeclops_ziplock.shtml
Re: The Invention of a New Pasta Shape
#55one 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...
Re: The Invention of a New Pasta Shape
#56One 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
"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.
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.
Re: The Invention of a New Pasta Shape
#57Re: The Invention of a New Pasta Shape
#58Earlier quoted context omitted.
"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.
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.
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.
Re: The Invention of a New Pasta Shape
#59The 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.
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™.
Do we still throw it against the wall to see when it's done?
Or will it make the wall collapse to a point?
Re: The Invention of a New Pasta Shape
#60So I LOVE the idea of this
But is it just me, or does it look a bit like eating a bowl of caterpillars?