this post was submitted on 29 Jan 2024
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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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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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[–] Spzi@lemm.ee 2 points 9 months ago

Looks good! Maybe a bit complicated. So I'm not sure about it's efficiency, but have trust in it's efficacy.

I also find the three criteria sensible. At least that's what I have in mind when buying pasta. Add availability, and I usually end up with Fusilli.