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A comment on The Invention of a New Pasta Shape. Parent comment

Re:The Invention of a New Pasta Shape by mleonhard on Saturday March 20, 2021 @10:14PM (#26527618)
This variance in texture is the main feature of traditional Chinese "knife-cut" noodles (刀削面 dāo-xiāo miàn) [0]. The chef cuts each noodle from a block of dough, letting it fall directly into hot water [1]. The noodle is fat (chewy) in the middle and tapered (soft) at the ends.

[0] https://duckduckgo.com/?q=刀削面&t=h_&ia=images&iax=images

[1] https://www.youtube.com/watch?v=dt7AP0Ll2-4

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Re:The Invention of a New Pasta Shape by siltpotato on Saturday March 20, 2021 @10:24PM (#26527656)
Have never tasted it in my life and it already looks delicious. I love thick, flat noodles. I undercook fettuccine and ensure they stick together but I wonder if that would provide the same experience.
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