5 ms·
I find this a cool hack, but I can't really understand the point: there are already a ton of package-efficient pastas (most of the long ones like spaghetti and
by riffraff 6y ago
I find this a cool hack, but I can't really understand the point: there are already a ton of package-efficient pastas (most of the long ones like spaghetti and the tiny ones like risoni).
I am not sure there really is a problem solved by this.
OTOH, I suspect the mouthfeel of self-curling and pre-curled pasta won't be the same, so it might be interesting to sell it as a novelty food :)
- mhb 6y agoAnd there's also square spaghetti.
- vanderZwan 6y agoThe problem solved is that spaghetti isn't the ideal pasta for a lot of sauces. At least if you'd ask the Italians: https://hospitalityinsights.ehl.edu/pasta-shapes https://hospitalityinsights.ehl.edu/pasta-shapes With that in mind I wonder how the average Italian would feel about this technology - conservative? Or excited to try out new designs?
- riffraff 6y agoI _am_ italian, and yes, I also have oddly preferences for which format goes with what recipe. But I would likely consider this self curling pasta as a "wrong format" by default for everything. But it could actually turn out awesome! I'm not so conservative as to not give it a try (also there are self-curling vegetables, "puntarelle", which are awesome).
- vanderZwan 6y agoHah, fancy that! Sorry, I had no way of knowing. Well, I can imagine it feels wrong to combine with existing recipes - I'm pretty peculiar with certain dishes too, especially if my Chinese grandparents taught them to me, figure that's kind of a similar thing. Which means that it's time to invent some new sauces to go along with it then! ;)
- riffraff 6y agono reason to be sorry, indeed you couldn't know, and italians are usually fundamentalists about food :)