4 ms·
If the goal is to raise the sauce/carbs ratio, then I wonder if it's possible to make pasta with air bubbles to reduce its density. Gyroid infill would probably
by p1mrx 3y ago
If the goal is to raise the sauce/carbs ratio, then I wonder if it's possible to make pasta with air bubbles to reduce its density. Gyroid infill would probably be delicious.
- thfuran 3y agoThat doesn't sound very extrudable. I'm not sure how amenable pasta is to 3d printing, but that'd probably be the only option. I assume that means the cost would be at least an order of magnitude or two higher than more manufacturable shapes.
- kmoser 3y agoThe simpler solution is to just eat your pasta with a spoon, which will allow you to scoop up more sauce per mouthful. But if you want to over-engineer it, you could write software to create the optimal pasta shape which would maximize surface area and ensure even thickness for consistent al dente mouthfeel. I'm guessing the optimal shape will look fractal-like.