h a l f b a k e r ySugar and spice and unfettered insensibility.
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The trouble with Spaghetti is that no matter how well you wind it around your fork, it can still slip off or release a long dangling end just before you get it into your hungry mouth.
This is easily solved by adding rows of pasta saw teeth along the lengths of spaghetti. As these are made from pasta,
they are totally smooth to the tongue, but still provide enough grip to ensure that the lengths entangle with each other more thoroughly and don't slip away so readily.
Saw-toothed like this?
https://crossoutdoo...EAQYBCABEgKqUvD_BwE
The surface of a spaghetti noodle is smooth. What if it was gritty? [Vernon, Mar 25 2018]
Busiate Trapanesi
http://www.siciliaf...eparare-le-busiate/
A coiled approach, made by wrapping the pasta around the stem of the busa weed. [zen_tom, Mar 25 2018]
Mafaldine
https://www.the-pas...-mafalda-reginette/
This stuff is nice too, as is Tripoline (not sure if it's so-named because it might be mistaken for tripe) [zen_tom, Mar 25 2018]
Spaghetti alla chitarra
http://pastaliguori...ca-per-palati-fini/
Rotate those sawtooths - better handling, better mouthfeel. Far better then round. [mylodon, Mar 28 2018]
Continuous_20Pizza_20Oven
[hippo, Apr 07 2021]
[link]
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Hmm. You may be cooking your pasta a little too al dente.
That will tend to make it uncoil spontaneously. |
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Ravioli pasta squares & just stab em with a fork? |
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Maybe a gordion knot spaghetti would work? |
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Bun for the zippy sound you would get as you sucked
a strand into your mouth. |
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What you need is infinitely long spaghetti, and an infinitely long fork to
eat it with. |
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This way, neither of them has any unfortunate ends to cause the
problem you describe. |
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// What you need is infinitely long spaghetti, // |
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You might think it has enough jagged edges, but Emeril will still want to kick it up another notch. |
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Perhaps your problem lies in your choice of tools, not your choice of pasta. In a pinch, I have found that spaghetti tongs work surprisingly well for eating as well as serving. |
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In lieu of tongs, you might try one of the many motorized spaghetti twirling forks you can find on the web. With these, you do need to exercise caution, however, to avoid becoming tongue-tied. |
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Shertainly, what's needed is hand-tied spaghetti, each
strand lovingly crafted into a Turks-head knot? |
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Möbius strip linguini - “The flavour never ends!” |
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Left-handed spaghetti should cling tighter to a normal right-handed fork. |
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I noticed the new pasta. I'll expect the royalties to
start any day now. |
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//What you need is infinitely long spaghetti//
I'd like this, more as a
piece of performance art than as something practical. At one end the viewer sees
a field of wheat, with someone wielding a scythe, cutting down the ripe wheat
stems. There then follow the steps to prepare the wheat for grinding and the
grinding process itself with flour coming down a chute from this process to a
mixer which adds water and extrudes a single continuous, slowly-moving strand of
spaghetti. This strand of spaghetti passes through a long trough of salted
boiling water (the length being such that the slowly moving spaghetti takes the
required 9 minutes to pass through it), and then a shorter trough of tomato
sauce. Finally, flailing robot arms grate a tiny amount of parmesan onto the
strand before it enters your mouth. This artwork is arranged such that the
viewer can see that the strand of spaghetti being sucked into your mouth is
still joined to the ball of dough being mixed at the other end. |
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All continuous process are interesting. A sheep being sheared then the wool spun into a strand that makes its way into a knitting machine, which produces woollen waistcoats for cold sheep to wear, would be one of my offerings. |
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Ah, this just reminded me of something (see link) |
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hippo, don't stop there. Show it in the stomach, the
digestive tracts, the intestines, out the butt and onto its way
to the water treatment plant, turned into sewage sludge and
compost, and then spread over the fields. |
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There was an extruded strudel on here a long time ago that was pretty good. Can't find it though. Exstrudel perhaps. |
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[Rayf] Yes - it should be a circular thing, shouldn't it? -
with the sewage being turned into fertiliser which
nourishes the wheat which is then turned into pasta, etc. |
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Thanks for posting that link. I have a large number of ideas re pasta, only a few of which I have posted on the HB. It's a much favoured material for me. |
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I know I should, it keeps the wonderful place going. |
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