For the past three years, Dan Pashman of The Sporkful podcast has been on something of a mission: to invent a new pasta shape. All
    • anon6789@lemmy.worldEnglish
      3·
      10 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!

  • anon6789@lemmy.worldEnglish
    3·
    10 months ago

    I enjoyed listening to this series of podcasts as it came out. I find it very interesting to see how mundane products are produced and all the steps required to get something produced and finally to market.

    How I Built This with Guy Raz is another one of my favs in the same vein.

    Thanks for the reminder of this one!

  • Cal_@lemmy.worldEnglish
    3·
    10 months ago

    I actually bought two bags of the stuff when the podcast came out. Overall it’s pretty a good pasta! It certainly had a bit more of a bite than something like penne, but I couldn’t say that it really heald sauce any differently. It was a fun novelty pasta but not worth the small batch prices + shipping.

  • Spzi@lemm.eeEnglish
    2·
    10 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.