h a l f b a k e r y"Look on my works, ye Mighty, and despair!"
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Somewhat inspired by the linked idea - the Tabletop
Pastamatron.
Traditionally, pasta is extruded as a raw dough, then dried
partially or wholly before being cooked and served. The
Tabletop Pastamatron modifies this sequence of events. Each
diner is presented with their own Pastamatron,
with a series of
different fitments to produce different types of pasta. They
are also given a solid 4" cube of cooked pasta.
The cube of cooked pasta is placed in the hopper, the
appropriate fitment is fitted, and the diner turns the handle,
extruding the fully-cooked pasta of their choice directly onto
their plate.
Somewhat suggested by:
Pasta_20Channel
[MaxwellBuchanan, Aug 20 2019]
[link]
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The eating of a house made entirely from
pasta.....including its contents of course. |
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How would you get a 4" cube to cook evenly? |
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Pasta needs to be cooked in quite salty water to make sure it is properly seasoned by the time it has finished cooking. If you cooked a 101.6mm cube (or a 4" cube, for historians), only the outer few mm would be tasty. |
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Not to worry - it can still feature on the Pasta
Channel at a knock down price. |
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"Buy this solid cube of poorly-seasoned undercooked pasta and get an ADDITIONAL cube of poorly-seasoned undercooked pasta ABSOLUTELY FREE!!!" |
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Ah, I neglected to mention the companion products, the
Pastamalgamator. Simply cook any pasta to your liking, then
place into the hopper. Activate the hydraulic ram, and within
a few moments a solid block of perfectly cooked, perfectly
salted pasta will be ready for use in the Pastamatron. |
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This idea makes us inexplicably uncomfortable. |
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{Wonders how much modification would be required to an
ordinary car-crusher to enable it to extrude [8th]'s cube as
vermicelli} |
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I prefer my pasta pairings to be extra-virgin, and so
would have a pastamade (maid). |
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<Wonders how much modification would be required to an ordinary car-crusher to enable it to extrude [pertinax] as vermicelli> |
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Wait, don't you need vermin to make vermicelli?
You know, like you need fuses for fusilli.
I don't know why anyone would eat rigatoni. |
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