The Invention of a New Pasta Shape • Hacker News Board

Re: The Invention of a New Pasta Shape

#31

Post by terramex » Sat, Mar 20, 2021, 4:37 PM UTC

geoduck14 wrote: post #23

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.

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...

Re: The Invention of a New Pasta Shape

#32

Post by adverbly » Sat, Mar 20, 2021, 4:39 PM UTC

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.

s/pasta/battery/g

Re: The Invention of a New Pasta Shape

#33

Post by afandian » Sat, Mar 20, 2021, 4:39 PM UTC

kibwen wrote: post #19

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.

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™.

Not much progress has been made on precise cooking instructions though. The more accurately the cooking time is measured, the longer it takes.

Re: The Invention of a New Pasta Shape

#34

Post by setr » Sat, Mar 20, 2021, 4:42 PM UTC

NoOneNew wrote: post #5

For whatever reason, this reminds me of that guy that salted a steak all weird and people lost their minds. This was right after Trump was elected and there were riots... general chaos in the world. Yet, some dude salting a steak egregiously was the big thing for a while. I want this pasta shape to blow up just the same. I mean hell, spending 3 years on a new product is interesting and I hope the folks involved gain…

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.

Re: The Invention of a New Pasta Shape

#35

Post by accrual » Sat, Mar 20, 2021, 4:43 PM UTC

clifdweller wrote: post #12

One of their advertising points is using right angles and varying thicknesses to produce different textures... so while parts will be aldente others mushy I guess. Sounds a lot like marketing attempting to pass off a bad feature as a positive

Here are the rest of the points for anyone who doesn't make it to the product page:

- Longer cut than most short shapes provides more fork insertion points, improves forkability

- Bucatini half-tube + ruffles create a "sauce trough" for max sauceability

- Bronze die extrusion creates a rougher surface, further boosting sauceability

- Right angles (rare in pasta shapes) resist bite force from all directions, maximize toothsinkability

- Slight variations in thickness + ruffles = multiple textures in each bite (which sensory scientists call "dynamic contrast")

Re: The Invention of a New Pasta Shape

#36

Post by geofft » Sat, Mar 20, 2021, 4:47 PM UTC

11thEarlOfMar wrote: post #28

antiterra wrote: post #21

Looks interesting but, I’d guess, less fun to eat than fisarmoniche, which was designed 600 years ago.

Yes, it looks like they just dissected the fisarmoniche into thirds: https://www.alamy.com/stock-photo-fisarmoniche-pasta-close-u...

Are those the same as the more common radiatori, or are my eyes just not seeing a difference? (Maybe the fisarmoniche are bigger?)

Re: The Invention of a New Pasta Shape

#37

Post by Wistar » Sat, Mar 20, 2021, 4:55 PM UTC

afandian wrote: post #33

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™.

Not much progress has been made on precise cooking instructions though. The more accurately the cooking time is measured, the longer it takes.

Asympastote.

Re: The Invention of a New Pasta Shape

#38

Post by hedora » Sat, Mar 20, 2021, 4:58 PM UTC

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.

Of course, the FSM holds the other 7997 seats, due to the rise of post-apocalyptic religious zealotry, combined with the use of directed microwave energy to systematically purge the old guard.

They said I was crazy when I stocked my panic room with 3d print stock (steel, of course) and emp-hardened colander designs. FOOLS! Who’s crazy now?

Re: The Invention of a New Pasta Shape

#39

Post by marcodiego » Sat, Mar 20, 2021, 4:58 PM UTC

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.

Nothing even close to jovian french fries: https://www.sciencemag.org/news/2013/12/scienceshot-french-f...

Re: The Invention of a New Pasta Shape

#40

Post by jerf » Sat, Mar 20, 2021, 4:59 PM UTC

blackoil wrote: post #16

clifdweller wrote: post #12

One of their advertising points is using right angles and varying thicknesses to produce different textures... so while parts will be aldente others mushy I guess. Sounds a lot like marketing attempting to pass off a bad feature as a positive

I like my veggies in curry to be cut in uneven sizes because of this reason. Some pieces are still a little hard and crunchy, some are soft, gravy like.

I think this is an underexplored idea. I often do it with onions, both putting some in early and putting some in very late. It's a cheap way to get "two" vegetables in your stir fry or chili or something for the effort of one.