Originally published at: Some guy spent 3 years trying to invent the perfect new pasta shape | Boing Boing
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Try all you like. There’s no topping penne.
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Here we go again…the pasta wars resume.
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There. We have your thoughts and it cost nothing. HA!
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Dammit! Now I gotta change my password from Penne15 to something else.
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Now you do.
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Serious Eats has begun doing a pasta “showdown” every March, they call it Starch Madness. It’s a brilliant dive into the world of pasta. Last year, Cavatappi took home the trophy in an upset win over spaghetti. This year, they’re not just doing noodle shapes but sauced dishes as well, and wow do people have opinions.
eta: I for one would gladly try cascatelli. I think it would hold chunky sauces brilliantly.
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Castatelli? Ruffles? I thought this was a solved problem:
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If it does crunch, you didn’t cook it nearly long enough. 
My favorite shape for versatility is cavatappi. Red sauce, white sauces, baked, pan finished, cold salad, doesn’t matter, this pasta does it all. This new shape looks like it wouldn’t survive in a salad or mac & cheese.
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Recently I learned that cavatappi is the generic name for cellentani…
…which were named after this guy.
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But we already have bucatini.
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Planet Money did a more in-depth story on it:
It almost destroyed his marriage, by the sounds of it. It was a really dumb obsession, IMHO, but here we are. The TL;DL is that manufacturing limitations are the reason new shapes don’t come along often (not counting the novelty 2D profiles from kids’ canned pasta). Just about everything you can get from an extrusion to a 3D shape from a die has been done. There also isn’t demand for new shapes. We have enough shapes already and this guy was imagining a lot of complicated solutions to problems that didn’t really exist.
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o oh spaghettiOs!
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Yes! I love a “chambered” noodle. All the better to sauce you with.
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Where to buy to try?
You can’t. He managed to find one boutique pasta company to make a small run, but they lost money on every package. It won’t be made again, I don’t imagine.
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