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If we made pasta with an extremely large surface area to volume ratio, like the brain, it would cook a whole lot faster.
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by 'volume ration', (ratio?) you must mean thickness... |
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a larger noodle takes longer, mostly depends on the thickness of the noodle. a lasagna noodle takes longer to cook through unless it is very thin. someone else can explain the physucks. |
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I've never understood quick-cook pasta, what's the point? Pasta cooks in a maximum of fifteen minutes - it's just about the quickest way you can prepare a decent meal. I suspect [DF] is right about cooking times, but I'd buy his pasta for one reason only: it looks like a brain. |
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Maybe a pasta that is full of holes like coral? |
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It has to come in tomato sauce. Deep, thick, and very red tomato sauce... Mmm, give me a bowl of that. |
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Funny lookin' bowl, this... |
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Sounds like this would make good Bella Napoli, or what we call Porkrinds and dip. |
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Maybe really fancy brain pasta could write that computer program you should be finishing. |
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Mmmmmmmmm! I love alfredo sauce! |
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