The Invention of a New Pasta Shape • Hacker News Board

Re: The Invention of a New Pasta Shape

#141

Post by usrusr » Sun, Mar 21, 2021, 1:16 AM UTC

iancmceachern wrote: post #83

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™.

And ravioli/tortellini are no longer filled, but grown whole.

Not by 2045, at least not likely. The theory that for every thing you might want to manufacture, an infinite universe must contain a planet where it grows naturally is older than most people on hn, but I doubt that we'll find planet Raviolon that soon. How would you even start a serious SETP Project without a smelloscope? (scheduled for y3k)

Re: The Invention of a New Pasta Shape

#142

Post by em-bee » Sun, Mar 21, 2021, 1:18 AM UTC

yoz-y wrote: post #134

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.

good point. although the common chinese way to put the bowl to your mouth and use the chopsticks like a shovel works with almost anything.

i associate the filled ones more with dumplings than with pasta, but i guess it can be argued either way.

Re: The Invention of a New Pasta Shape

#143

Post by yellowapple » Sun, Mar 21, 2021, 1:21 AM UTC

accrual wrote: post #43

foofoo55 wrote: post #8

Ew. Looks like a sea slug. https://en.wikipedia.org/wiki/Sea_slug#/media/File:Glossodor...

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…

I'm suddenly curious how sea slugs would taste with some marinara.

Re: The Invention of a New Pasta Shape

#144

Post by em-bee » Sun, Mar 21, 2021, 1:21 AM UTC

ant6n wrote: post #90

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...

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.

every time i look at the noodle shelf in a chinese supermarket i am reminded of that fact

Re: The Invention of a New Pasta Shape

#145

Post by yellowapple » Sun, Mar 21, 2021, 1:23 AM UTC

yoz-y wrote: post #133

clintonb wrote: post #125

Earlier quoted context omitted.

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.

I'm pretty sure the right amount of pasta for me is an infinite quantity.

Re: The Invention of a New Pasta Shape

#146

Post by yellowapple » Sun, Mar 21, 2021, 1:32 AM UTC

londons_explore wrote: post #136

SV_BubbleTime wrote: post #102

Earlier quoted context omitted.

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...

If they fit whole in one's mouth, then they'd probably have a satisfying "pop" when you chew 'em.

Maybe a viable vegan alternative to roe?

Re: The Invention of a New Pasta Shape

#147

Post by SavantIdiot » Sun, Mar 21, 2021, 1:32 AM UTC

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.

1. That's great, I'm happy for you that you cook so quickly. Sometimes the pasta sits in the collandar for a little while depending on how many things are being cooked at once, and how they are arranged.

2. That's great, I'm happy for you that you've dialed in your cooking to make exactly the amount you need. I like to have leftovers for several days.

3. Not everyone is you.

Re: The Invention of a New Pasta Shape

#148

Post by yellowapple » Sun, Mar 21, 2021, 1:38 AM UTC

causality0 wrote: post #94

I can see that easily becoming my number two favorite pasta shape. I'm afraid, however, that tortellini must remain on top for me.

Agreed. Tortellini's hard to beat. Kinda cheats, though, given it's prefilled. Same with ravioli.

Re: The Invention of a New Pasta Shape

#149

Post by tomcam » Sun, Mar 21, 2021, 1:43 AM UTC

Treblemaker wrote: post #110

pvg wrote: post #100

Earlier quoted context omitted.

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.

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

Beautiful. Thanks for the mock Piet Hein.

Re: The Invention of a New Pasta Shape

#150

Post by tomcam » Sun, Mar 21, 2021, 1:44 AM UTC

africanboy wrote: post #67

8fGTBjZxBcHq wrote: post #58

Earlier quoted context omitted.

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.

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…

To me the essential question is, do they taste it repeated times with the same spoon, double dipping it and getting their germs in there the way I see it on TV shows? Also, given your opening credentials, username noted with confusion.