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The Invention of a New Pasta Shape

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Re: The Invention of a New Pasta Shape

#131

Post by Igelau »

Pamar wrote: post #88

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, i…

Something is unsettling about the cross section in a way that I can't quite put my finger on. I think that would keep me from buying it.

Re: The Invention of a New Pasta Shape

#132

Post by gwern »

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!

In place of pasta, I come with offerings of ramen: https://twitter.com/knjcode/status/1102771002222637056

Re: The Invention of a New Pasta Shape

#133

Post by yoz-y »

clintonb wrote: post #125
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.

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.

That 2. contradicts the common knowledge that it is impossible to make the right amount of pasta.

Re: The Invention of a New Pasta Shape

#134

Post by yoz-y »

em-bee wrote: post #55

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...

Chopstick are better suited for eating noodle shaped noodles. However in China there is a lot of variation on that form and also there are many shapes of filled pasta.

Re: The Invention of a New Pasta Shape

#135

Post by submagr »

Related to this, we did a project last year where we algorithmically generated gripper fingers based on the object it needs to lift. https://fit2form.cs.columbia.edu/ https://www.youtube.com/embed/utKHP3qb1bg

Given we have an appropriate simulation engine, I can imagine the same idea being extended to the pasta shapes.

Re: The Invention of a New Pasta Shape

#136

Post by londons_explore »

SV_BubbleTime wrote: post #102
londons_explore wrote: post #65

Do they make CAD files available so you can mill your own bronze die and make it at home?

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.

I don't think you want what you think you want...

Pasta with a one way valve would lead to long distance sauce spraying as you stab one with a fork or bite into it...

Re: The Invention of a New Pasta Shape

#138

Post by paranoidrobot »

mbg721 wrote: post #22
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.

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.

Cruelty-free wheat makes me wonder what the normal stuff tastes like.

This whole thread is sounding like a Better Off Ted episode[1]

[1] https://youtu.be/HnXfLGcENnI

Re: The Invention of a New Pasta Shape

#139

Post by yellowapple »

paranoidrobot wrote: post #138
mbg721 wrote: post #22

Earlier quoted context omitted.

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.

Cruelty-free wheat makes me wonder what the normal stuff tastes like. This whole thread is sounding like a Better Off Ted episode[1] [1] https://youtu.be/HnXfLGcENnI

That show was too good for this world. The Veridian Dynamics commercials were just perfect: https://youtube.com/watch?v=S4e37QsJNuE

Re: The Invention of a New Pasta Shape

#140

Post by yellowapple »

Scene_Cast2 wrote: post #75
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.

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.

I'm still waiting for the day the Space Cadet keyboard makes its long-overdue comeback. How am I supposed to use Emacs with a measly three modifier keys?
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