I posted a direct link to the designer's website(1) yesterday, as a comment to another article(2) about a new pasta shape having been designed to get better "sa

I posted a direct link to the designer's website(1) yesterday, as a comment to another article(2) about a new pasta shape having been designed to get better "sauce retention". My comment about Voiello Marille (whcih predates this) got a fair number of upvotes, and some was musing about how the actual pasta looked like, problems in extrusion and so on. So I decided to post this short article which has more info along with a few pictures. 1) https://www.italdesign.it/project/marille/ https://www.italdesign.it/project/marille/ 2) https://kottke.org/21/03/the-invention-of-a-new-pasta-shape https://kottke.org/21/03/the-invention-of-a-new-pasta-shape