The Invention of a New Pasta Shape

Re:The Invention of a New Pasta Shape by hardwaregeek on Saturday January 27, 2024 @05:23PM (#39160486)

Agreed. It’s not a very good shape. Uniformity of thickness is important for pasta shapes. It’s why wheels or farfalle also suck. They have thicker and thinner points that cook unevenly

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Re:The Invention of a New Pasta Shape by kbouck on Sunday January 28, 2024 @06:06AM (#39164486)

I may be in the minority here, but I appreciate pasta shapes which result in a gradient of aldentitude (made up that word).

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