The invention of a new pasta shape (2021)
A newly invented pasta shape designed to maximize “sauceability,” fork-friendliness, and satisfying bite has prompted mixed reactions, from enthusiasm over its texture and novelty to complaints about uneven cooking and fragile ruffled edges. Commenters argue that traditional techniques—like finishing pasta in its sauce with starchy cooking water—solve most “sauce adhesion” problems without needing new geometries, and that wheat quality and manufacturing matter more than shape alone. Price and availability (including a cheaper but reportedly inferior Trader Joe’s version) further color views, while the project sparks broader curiosity about how pasta shapes are engineered, patented, and optimized.
Overall reception of the new pasta shape
- Many commenters find the shape “good” or “fun,” with satisfying texture and a substantial, almost “meatball-like” bite.
- Others describe it as “trash” or underwhelming: enjoyable once, but not revolutionary and solving a problem they didn’t have.
- Several note that it’s basically another interesting option among many shapes, not a fundamental breakthrough.
Cooking performance and texture
- Repeated complaints: uneven cooking. The thick T-junctions stay undercooked while thinner frills overcook or shear off.
- Some like the deliberate texture contrast (“inner resistance” / “gradient of al dente”), but others see this as a design flaw.
- Trader Joe’s version is frequently reported as worse: more frill breakage, poorer overall texture, though some say it’s fine if not overcooked.
- Debate on whether long cook times and fragility are inherent to the geometry or an execution/brand issue.
Sauce-holding and “sauceability” claims
- Many argue sauce adhesion is more about technique than shape: finish cooking pasta in the sauce, use starchy pasta water, don’t rinse pasta.
- Some see “bronze die = more sauce” as overhyped; tests and personal experience suggest only modest differences.
- Others report this shape does hold a lot of sauce, but question whether maximizing sauce per bite is even desirable.
Comparison to other pasta shapes
- Radiatori, cavatappi, creste di gallo, shellbows, tortellini, penne, spaghetti/linguine, and couscous are all proposed as strong or superior alternatives, each with its own sauceability and mouthfeel tradeoffs.
- Several note that uniform thickness (e.g., radiatori) often beats fancy geometry for even cooking.
Price, availability, and marketing
- The original brand is seen as expensive but acceptable “occasion food” by some; others call it grotesquely overpriced, especially with international shipping.
- Many recommend cheaper or more available versions (e.g., Trader Joe’s, Whole Foods), despite quality differences.
- A few criticize tightly controlled 5‑star reviews and rejected 4‑star feedback as misleading and potentially deceptive.
Meta: design, patents, and experimentation
- Thread highlights that pasta shapes can be engineered, patented, and constrained by extruder-die manufacturability.
- Some celebrate the creativity; others see this as design thinking overshoot on a problem that doesn’t need solving.