设计与产品kottke.org
一种新意面形状的诞生
The Invention of a New Pasta Shape
2021 — 2024，它一次次回到首页
黑点是上首页（≥ 50 分）的那次投稿，空心点是没冲上去的投稿，点越大分数越高。
导读
介绍一种全新意面形状的诞生：设计师通过数学建模与 3D 打印模具，设计出能更好挂住酱汁的新面形，并讲述从设计、申请专利到找意面厂小批量生产的全过程。文章还回顾了此前类似尝试，如乔治亚罗为意大利面品牌设计的 Marille。
为什么经久不衰：它把日常食物、数学设计和制造工艺结合在一起，展示了如何用工程思维改造最平凡的东西，多年后读来依然有趣。
HN 评论精选
早在几十年前就有为挂酱而设计面形的先例，但商业上失败了
意大利侨民在此。可能没多少人知道 Marille——连意大利人也基本忘了它——这是我所知第一个“刻意为挂更多酱汁而设计”的面形。那是 Voiello（那不勒斯知名意面品牌）请乔治亚罗设计公司打造的一次名人营销。可惜市场表现不佳：三个褶皱交汇处比其他部分厚得多，容易煮不熟。
Pamar查看英文原文
Italian expat here. Probably not many know of Marille (it's been basically forgotten by Italians, too), the first example - the first that I know of, at least - of "pasta shape deliberately designed to hold more sauce". It was a sort of celebrity stunt by Voiello (quite a name in Italian Pasta, based in Neaples) who hired Giugiaro Design to create a new pasta type: https://www.italdesign.it/project/marille/ [Sadly, it did not work so well in the market: the point where the three "folds" met tended to remain undercooked, being way more thick than the rest].
推荐配套播客，补充了商业化和生产细节
Planet Money 刚做了一期 25 分钟的播客，采访发明者谈这种意面商业化的一面，包括申请专利、制造模具，以及找到愿意小批量生产的意面厂。
danso查看英文原文
Planet Money just did a 25 minute podcast with the inventor on the business side of making the pasta, including getting the patent, manufacturing the die, and finding a pasta maker who would agree to produce a limited run: https://www.npr.org/2021/03/19/979274990/the-new-shape-of-pasta
推荐一本用数学分析意面形状的经典参考书
说到意面形状，绕不开 Legendre 的开创性著作《Pasta by Design》，它是分析你最爱面条形状的数学参考书，甚至包含当时一种新面形的设计。
weinzierl查看英文原文
Talking pasta shapes you can't get around Legendre's seminal Pasta by Design. It is the reference book when it comes to the mathematical analysis of your favourite noodle form. https://www.amazon.com/Pasta-Design-George-L-Legendre/dp/0500515808 It even has the invention of a new (back then) pasta shape. Here is what the New York Times has to say about it: "Mr. Legendre has even designed a new shape — ioli, named for his baby daughter — which looks like a spiral wrapped around itself, a tubelike Möbius strip." https://www.nytimes.com/2012/01/10/science/pasta-inspires-scientists-to-use-their-noodle.html?_r=1
（玩笑）夸张畅想未来意面技术的荒诞图景
2045 年，人类 GDP 的 35% 投入意面技术改良。当前破纪录的意面正通过青铜模具挤出，模具由围绕变压器衍生非欧几何拓扑形成的活性炭空洞铸成。一英寸长的意面拥有三平方英里的表面积。
MPSimmons查看英文原文
The year is 2045. 35 percent of humanity's GDP is invested in improving pasta technology. The current record-setting pasta is being extruded through a bronze die which had been cast into a void produced by activated charcoal formed around transformer-derived non-euclidean topologies. A one-quarter-inch pasta has three square miles of surface area.
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