The Invention of a New Pasta Shape

Post by gpderetta » Sat, Mar 20, 2021, 10:20 PM UTC

pvg wrote: post #100

africanboy wrote: post #67

Earlier quoted context omitted.

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 does…

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.

Post by samatman » Sat, Mar 20, 2021, 10:23 PM UTC

8fGTBjZxBcHq wrote: post #49

setr wrote: post #34

Earlier quoted context omitted.

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.

Ended up stopping the show pretty hard for half a million people.

Post by clintonb » Sat, Mar 20, 2021, 10:34 PM UTC

SavantIdiot wrote: post #68

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.

Post by Scoundreller » Sat, Mar 20, 2021, 11:06 PM UTC

baxtr wrote: post #77

MPSimmons wrote: post #13

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.

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!

Post by mapt » Sat, Mar 20, 2021, 11:12 PM UTC

powvans wrote: post #73

kibwen wrote: post #19

Earlier 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™.

Klein bottle shaped pastas can be constructed and blur the distinction between extruded noodles and filled pastas. Getting hungry thinking about it.