If you eat pasta with a spoon, you don't have to worry about getting enough sauce. And you also won't have the pasta fall off your fork because you didn't poke it hard enough. Just be aware that you may look uncultured.
Nice hack
The Invention of a New Pasta Shape
181–190 of 191 posts
Re: The Invention of a New Pasta Shape
#182Am I the only one who hate pasta ?
Re: The Invention of a New Pasta Shape
#183Ew. 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…
This is counterintuitive to me -- if more surface area means more light absorbed, why are solar panels flat instead of ruffled? Or are they not as flat as they look?
Re: The Invention of a New Pasta Shape
#184Earlier quoted context omitted.
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 f…
So I may be navigating that Cookeo website wrong, but 150-250EUR is very expensive. I have a rice cooker that costs that much, but it's a high-end brand. You can get a pretty good mid-range rice cooker for $40 and a serviceable one meant for college students runs $20 USD.
Re: The Invention of a New Pasta Shape
#185Hot 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.
My Sicilian uncles prefer their pasta with a thinner sauce. My (German) grandma made very thick pasta sauce, and I was not a fan. (She also sweetened it, I found it gross. Sorry grandma. There were German dishes she made that I absolutely loved.)
I’m somewhere in between but my reaction was similar - I actually don’t prefer pasta that holds too much sauce. My penne is ... totally fine. But tastes obviously vary.
Re: The Invention of a New Pasta Shape
#186Is there scientific proof that a bronze die makes better pasta? The myth is repeated here that it boosts 'sauceability'. Even if the die roughs up the pasta (why does only bronze do this?), I cannot imagine how this could make a difference after cooking.
Re: The Invention of a New Pasta Shape
#187Earlier quoted context omitted.
So you are joking... but 3d printing allows us to manufacture new and different parts because 3d printing is ADDITIVE and "milling" is REDUCTIVE (removing?). There is one technique where you have gell filled with aluminum particles. You then use lasers to heat up specific areas. It melts/fuses the aluminum and burns off the gell. In the end you have cast aluminum in any shape that is as hard as if you had milled it f…
> "milling" is REDUCTIVE (removing?) FYI, the word you are looking for is "subtractive" https://formlabs.com/eu/blog/additive-manufacturing-vs-subtr...
Thanks!
Re: The Invention of a New Pasta Shape
#188I 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.
Tortellini has infinitely better mouthfeel than ravioli though.
Re: The Invention of a New Pasta Shape
#189Re: The Invention of a New Pasta Shape
#190The 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. 0: https://en.m.wikipedia.org/wiki/Gabriel%27s_Horn
If you pour a cup of pasta sauce in there, does it just disappear?