Earlier quoted context omitted.
That’s Numberwang!
This is the 2nd Numberwang reference this week!
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The Invention of a New Pasta Shape
161–170 of 191 posts
Re: The Invention of a New Pasta Shape
#1623d printing pasta.. possible?
Re: The Invention of a New Pasta Shape
#163Earlier 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…
Usually when pasta cooked the exact amount of time specified on the package it should be "al dente", but you shouldn't trust it and start tasting it a couple of minutes before that point. Where did this idea come from? I used to believe this too and did exactly as you suggest. But I always left it in longer. So I started following the timing on the pack. It always works for me for normal dried pasta.
I never look at the timings, I just taste at regular intervals after the pasta starts feeling "right" under the fork.
Re: The Invention of a New Pasta Shape
#164Hot 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 think it has more to do with the pasta taking in a lot of sauce, rather then it holding a lot of sauce. To make a good Italian pasta dish: Take out the pasta a bit earlier out of the water and poor it into your sauce. The pasta will take in some sauce and get al-dente in the sauce. The pasta shouldn't bath in sauce but just be enough to give your pasta lots of flavor. Don't wash your pasta after cooking, because th…
> Don't wash your pasta after cooking
Does anyone do that...? Why would you wash something you just boiled?
Re: The Invention of a New Pasta Shape
#165Earlier 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.
As long as you follow the ancient proverb that melius abundare quam deficere, and the pasta is actually good, you'll never get it wrong - people will just clean up any surplus. A hungry person will easily eat 80g to 100g, so I typically make 100g per person.
Re: The Invention of a New Pasta Shape
#166I maintain the best pasta is two pieces of fettuccine stuck together.
Re: The Invention of a New Pasta Shape
#167Earlier quoted context omitted.
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)
Welp, time to go read the Myst series again.
Re: The Invention of a New Pasta Shape
#168Earlier quoted context omitted.
> Klein bottle shaped pastas can be constructed Can they though? At scale? With what mechanism? Slightly damp glutinous starch isn't as great a material as you might imagine.
3d Pasta printer
if you want non-orientable surfaces you'll need a 4d printer.
Re: The Invention of a New Pasta Shape
#169Earlier quoted context omitted.
I think it has more to do with the pasta taking in a lot of sauce, rather then it holding a lot of sauce. To make a good Italian pasta dish: Take out the pasta a bit earlier out of the water and poor it into your sauce. The pasta will take in some sauce and get al-dente in the sauce. The pasta shouldn't bath in sauce but just be enough to give your pasta lots of flavor. Don't wash your pasta after cooking, because th…
> Don't wash your pasta after cooking Does anyone do that...? Why would you wash something you just boiled?
There are people who think it will all stick together in a solid mass, otherwise—if you leave it out to get cold. Which they do. So, they rinse it. In cold water. And leave it out.
Americans, gotta appreciate not being them. Or, try not to be.
Re: The Invention of a New Pasta Shape
#170I always thought that the "fun-shapes" macaroni had better mouth-feel than plain elbows. Apparently that is due to the right-angles and the term-of-art is "Toothsinkability". Radiatore are currently my reigning favorite, especially for mac and cheese. This looks like it has less overall surface-area-to-volume than radiatore, but is better for holding thicker sauces vs the thin fin gaps in radiatore.
I've switched to fusilli from elbows for mac & cheese because it holds more sauce. But radiatore looks good for that too - I'll have to try and find some in my area.
The secret to good mac and cheese is to make it in a cookie sheet, so it is mostly sourdough cubes and crusty cheese, with just a bit of noodles underneath. Gemelli noodles. Also chopped soft green chilis and nutmeg. But you knew that part.