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Laurel Zuev
Laurel Zuev

The Geometry Of Pasta



Lots of things, from the Italian Futurism of Marinetti to Op Art to Marimekko fabrics. The pasta shapes were rendered by illustrator Lisa Vandy, who does architectural renderings in CAD. They are all true to size: the length, diameter, and thickness of the pasta shape.




The Geometry of Pasta



Making different flavors and colors of pasta is not as difficult as you think it is! Geometry of Pasta is here to help with this linguine kit. Create different batches of linguine pasta by adding one of three included seasonings to fresh pasta dough and mixing thoroughly. Cut the noodles to the perfect diameter with the provided linguine cutter rolling pin.


There are said to be over 300 shapes of pasta, each of which has a history, a story to tell, and an affinity with particular foods. These shapes have evolved alongside the flavors of local ingredients, and the perfect combination can turn an ordinary dish into something sublime.


The Geometry of Pasta pairs over 100 authentic recipes from critically acclaimed chef Jacob Kenedy with award-winning designer Caz Hildebrand's stunning black-and-white designs to reveal the science, history and philosophy behind spectacular pasta dishes from all over Italy.


800+ year old pasta seeks a thick chunky sauce to entwine itself with; to trap amongst its ridges; to hold onto and never let go. Enjoys long walks on the beach, meandering through the small intestine, and pleasuring the taste buds of pasta eaters world wide.


Now. Some may argue that choosing the perfect pasta shape to pair with the perfect pasta sauce. Is trivial. Unimportant. Something to be decided in five seconds as you rush into the grocery store on your way home from work, close your eyes, and blindly pull a box and a jar from the supermarket shelves. And, well, hope for the best.


That cookbook sounds very interesting. I definitely agree certain pastas go better with certain sauces. In my home, we usually disagree over which pastas are best, though. My husband and son love rigatoni with everything.


he he I always pair my pasta with its sauce love finding new and fun pastas have a great weekend Joanne coming to NYC first week in dec must meet up with you and Victoria, Christo Christine LOL Rebecca


haha you know what? i never ever thought about how the perfect pasta shape should apply to how well it takes the sauce! interesting. you see you do learn something new everyday ? have a great weekend girl!!!!


In fact, I found the illustrations and descriptions of the pasta to be quite fascinating. This book was obviously put together by people who are potentially obsessed with pasta. Jacob Kenedy is the writer and author of the recipes and the idea came from graphic designer Caz Hildebrand. It took five years to go from concept to print and this book was obviously a labour of love and passion.


If you want authentic pasta dishes and to learn everything you can about which pasta works best with which sauce, The Geometry Of Pasta is the book for you. I give this book four out of five wooden spoons.


In admiration of the 300 different shapes of pasta that exist, Brazilian art director and illustrator Cako Martin of Young & Rubicam loved The Geometry of Pasta, a book which documents the history of the recipes that it recommends.


Competition: Dezeen has teamed up with Geometry of Pasta founder Caz Hildebrand to give five readers the chance to win set of pasta and sauces that come in graphic geometric packaging.


"The design for the packaging came directly from the book I created with chef Jacob Kenedy which was also illustrated in simple graphic black and white," Hildebrand told Dezeen. "The book set out to explain how to pair the perfect pasta shape with the perfect sauce, something Italians do instinctively, unlike the rest of the world."


"Using simple graphic representations of pasta shapes is a bold, simple way to attract attention and communicate clearly, and we wanted to tell the story of our brand simply, in straightforward black and white," she added.


Winners will receive one of the following pasta and sauce combinations: Gigli and Sugo di Anatra, Pici and Sugo di Anatra, Conchiglioni and Sugo di Carne Chianina, Tagliolini All'uovo and Sugo ai Funghi Porcini con Tartufo, or Farfalle and Puttanesca.


Fish flavors go with smooth-textured pasta like linguine or pacchieri - huge, hollow, tubes that unlike manicotti are never stuffed. Ridged pastas like rigatoni grasp hearty sauces well. Chunky sauces are good with tightly-spiraled, torpedo-shaped trofie. Soup requires pastinas - small pastas, like quadrettini or riso. Heavy, thick sauces go perfectly with a filled-pasta like angolott - veal, pork and sage-stuffed semi-circles. Think: delicate pasta, light sauce; heavier pasta, thicker sauce.


Flat trenette noodles coated in pesto with young potatoes and green beans as per authentic Ligurian tradition in Genoa. An umami-bomb of a ragu, slow-cooked and thick with sausage and rendered down in red wine paired with malloreddus, little ridged pasta dumplings in Sardinia.


Having laid out my credentials as a voracious consumer of pasta (and a little bit of a know-it-all in that regard), it will come as no surprise then that when Matt and I first began working with publishers to license books for ckbk, The Geometry of Pasta was one of the first titles we secured. The book is filled with a wide range of wonderful recipes, some entirely authentic, some truly innovative and some modern twists on classics, and it also proffers a fascinating history of the variety of pasta shapes found across Italy.


How do you know which pasta shape goes with which sauce? As any Italian will tell you, this makes the difference between pasta dishes that are merely ordinary, and the truly sublime. In this book, simple, geometric, actual-size black-and-white drawings of pasta shapes were used to demonstrate their differences and help identify the individual characteristics that make them suited to particular sauces. Also provided are dimensions of each shape, a brief history of its evolution and the perfect sauce recipe for it.


THE GEOMETRY OF PASTA shows you how to develop an instinct for matching the perfect pasta shape with the perfect sauce. Conceived by Here Design, an East London based design team who are no strangers to creating strong branding and some of the most desirable and stylish cookbooks around, the book provides a fresh approach to something we already thought we knew inside out.


The book is divided into two sections. The first section covers the basics of geometry, explaining why some pasta shapes are better than others for different sauces and flavors. It includes detailed descriptions of the history and evolution of each shape, as well as diagrams to illustrate how they fit together. The second section contains over 50 recipes incorporating these basic geometrical shapes into delicious meals.


Pasta is a familiar food to us all which at first seems very simple. However, it is not actually that easy to always get right and the combination of pasta, and the sauce that accompanies it, can range from a plate of something edible through to something mind-blowingly delicious. The Geometry of Pasta endeavours to explain how this can be achieved as it sets out to explain pasta in its entirety. Approaching the subject from a new angle, its design led approach views pasta as small pieces of design, where a range of shapes are illustrated through clever graphic black and white illustrations. This is as much a great book to look at for its illustrations and design as it is to delve into and enjoy exploring the subject matter.


You guys, this is gorgeous! The Geometry of Pasta is all about the different shapes of Italian pasta and how your sauce can best be created to complement the shape of the pasta. Such a beautiful concept to explore and the graphics are really incredible. Apparently the recipes are great too! So says Jamie Oliver and other bigwigs.


There are said to be over 300 shapes of pasta, each of which has a history, a story to tell, and an affinity with particular foods. These shapes have evolved alongside the flavours of local ingredients, and the perfect combination can turn an ordinary dish into something sublime.


A process for manufacturing a die for pasta, having, inside a body (1) of metal alloy, at least one dough extrusion passage (13) provided with an input section (ta) and an output section (tp) that are concentrically and consecutively arranged in the extrusion direction and are joined in a connection transversal cross-section, has a step of manufacturing the input section (ta) with a material having a low coefficient of friction and the output section (tp), which is cylindrically shaped, with a metal alloy so that the input section (ta) has transversal cross-sections with an area larger than the transversal cross-section area of the output section (tp). The dies themselves, and their use in the production of pasta, are described.


1. A process for manufacturing dies for pasta comprising, inside a body of metal alloy, at least one dough extrusion passage having an input section and an output section that are concentrically and consecutively arranged in the extrusion direction and are joined in a connection transversal cross-section, wherein the input section is made with a material having a low coefficient of friction and the output section, which is cylindrically shaped, is made with a metal alloy so that the input section has transversal cross-sections with an area larger than the transversal cross-section area of the output section.


4. A pasta die comprising a metal alloy body having at least one extrusion passage of a given length for extruding a dough from an output cross-section of the die, the extrusion passage comprising an input section and an output section that are concentrically and consecutively arranged in an extrusion direction, wherein in that said at least one extrusion passage is delimited in said input section by a material having a low coefficient of friction and in said output section, which is cylindrically shaped, by a metal alloy having a transversal cross-section area lower than each transversal cross-section area of the input section.


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