Science of Cooking

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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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Chemistry & Cooking - What you Need to Know

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The Invention of a New Pasta Shape (kottke.org)

submitted 9 months ago by fossilesque@mander.xyz to c/cooking@mander.xyz

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[–] themeatbridge@lemmy.world 1 points 9 months ago (1 children)

I wonder how evenly it cooks given the different densities of the spine and the ruffles.

[–] anon6789@lemmy.world 3 points 9 months ago* (last edited 9 months ago)

It sounds like it retains a good chew.

Here's a review from The Kitchn for the Trader Joe's officially approved version. I didn't know they had one, so I'm intrigued. I don't have a TJ near me, but they're close enough I could make a trip sometime, I had been wanting to taste it after listening to the shows about its creation.

Just found a review of the original as well!