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.
The Invention of a New Pasta Shape
111–120 of 191 posts
Re: The Invention of a New Pasta Shape
#112Earlier quoted context omitted.
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.
Training set / test set
Overfitting is when you optimize all ingredients except for sugar and salt away
Re: The Invention of a New Pasta Shape
#113Earlier quoted context omitted.
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 co…
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…
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...
Re: The Invention of a New Pasta Shape
#114Earlier quoted context omitted.
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.
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.
Re: The Invention of a New Pasta Shape
#115The 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.
replace GDP with electricity and pasta with bitcoin and you'll be pretty close
Re: The Invention of a New Pasta Shape
#116The 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.
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.
Re: The Invention of a New Pasta Shape
#117The 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.
I bet some kinda 3D printed dough mesh would be the most saucable shape
Re: The Invention of a New Pasta Shape
#118Would have been a lot more fun if someone did a new pizza shape
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/...
Re: The Invention of a New Pasta Shape
#119Hot 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.
I prefer the oily pasta “sauces” like pesto or butter and herbs. I think those still benefit from sticking more fat to them
Re: The Invention of a New Pasta Shape
#120Earlier quoted context omitted.
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™.
Not much progress has been made on precise cooking instructions though. The more accurately the cooking time is measured, the longer it takes.
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