The Invention of a New Pasta Shape

Planet Money just did a 25 minute podcast with the inventor on the business side of making the pasta, including getting the patent, manufacturing the die, and finding a pasta maker who would agree to produce a limited run:

https://www.npr.org/2021/03/19/979274990/the-new-shape-of-pa...

Re: The Invention of a New Pasta Shape

#5

Post by NoOneNew » Sat, Mar 20, 2021, 3:29 PM UTC

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 some sort of fulfillment from this. I won't lie though, the absurdity is what I want to see.

Maybe this says something about the human condition? To ignore chaos we try to find order or control somewhere, anywhere. Salt a steak unnecessarily, buy tons of toilet paper, redefine ownership with NFT and make a brand new pasta shape... because real problems are hard to deal with.

Re: The Invention of a New Pasta Shape

#6

Post by riffraff » Sat, Mar 20, 2021, 3:32 PM UTC

unless I see numbers, I'm not buying the "maximum sauceability".

This feels like an ad, I'm not sure why it's on the homepage.

Re: The Invention of a New Pasta Shape

#7

Post by Alex3917 » Sat, Mar 20, 2021, 3:40 PM UTC

> Sauceability, Forkability, Toothsinkability

I like how even pasta creators argue about which ilities are most important.

Re: The Invention of a New Pasta Shape

#8

Post by foofoo55 » Sat, Mar 20, 2021, 3:44 PM UTC

Ew. Looks like a sea slug.

https://en.wikipedia.org/wiki/Sea_slug#/media/File:Glossodor...

Re: The Invention of a New Pasta Shape

#9

Post by faeyanpiraat » Sat, Mar 20, 2021, 3:44 PM UTC

It actually matters what shape of pasta you use for which food.

But even if it is technically better than the traditional models I think it has a low chance of going widespread enough to become the go-to pasta for any specific sauce though.

Re: The Invention of a New Pasta Shape

#10

Post by nickkell » Sat, Mar 20, 2021, 3:46 PM UTC

riffraff wrote: post #6

unless I see numbers, I'm not buying the "maximum sauceability". This feels like an ad, I'm not sure why it's on the homepage.

Here's some numbers for you: 2, 10, 17, 3.14. Satisfied?