Even those completely unskilled in the kitchen can manage to successfully boil a pot of water and make pasta. But Barilla doesn't want to stop there, it wants even those who can barely differentiate between a stove and a fridge to be able to make spaghetti, and so has created a new line of pastas called Pronto that…
I know Chef Evan Funke of Bucato is making pasta in this video—I see it and it's absolutely beautiful—but it almost looks like he's playing a musical instrument. There's so much skill in his work and so much grace in his movements that I can't help but feel like I'm watching an artist at work.
Physicists at the University of Warwick created a new hard-to-eat pasta shape they call anelloni to demonstrate the complicated formations ring-shaped polymers can form when they intertwine.
Why would you choose to swirl boring ass spaghetti around your fork instead of biting into a delicious, cheesy mouthful of ravioli? Unfortunately, the fun pasta shapes are harder to make. But it doesn't have to be so hard.
Japanese people claim that ice cream company Gari-Gari Kun makes the best popsicles in the world. They're about to introduce a new popsicle flavor: Pasta with tomato sauce. The tomato sauce is inside the popsicle in gelatin form. It sounds terrible but something tells me that it must taste good.
As convincing as Avichai Tadmor's 'Italian Job' cooking accessories look, you're going to have a heck of a time turning these Farfalloni silicone pot holders into something that's even remotely edible.
Not only has he laid claim to the title of world's greatest slingshot designer, Joerg Sprave is also a master of turning seemingly innocuous everyday items into frighteningly deadly weapons.
When it comes to pasta, you better know your rotini from your rotelle, cuz if you just go around calling everything "spaghetti" until you're like 21, people are going to make fun of you. Believe me; I know. Fortunately this perfect pasta poster can pump up your proficiency.
This post originally ran 3/18/2013. We're re-running it in celebration of DOMA's demise, the overturning of Prop 8, and in solidarity with our LGBT brother and sisters. Plow through a couple of bowls of rainbow pasta today to be ready for whatever the SF Pride Parade throws at you.
Sometimes a multi-tasking kitchen tool can go too far, taking on so many tasks that it sucks at everything it tries to do. The Chef2 spoon appeared to strike a nice balance between spatula and tong duties. But this multifunction pasta prepper from Sagaform? It might be stretching itself too thin.
Pasta portioners seem like a popular target for designers, and while there's no shortage of clever ways to measure out the perfect amount, the Spaghetti Tower does so while also providing a sealed container to keep your pasta fresh.
Try sending a text message at midnight on New Year's Eve, and you'll struggle: there's too much data and not enough bandwidth to cope with it. But now a team of researchers has developed twisted radio waves inspired by pasta, which could allow a "potentially infinite" number of channels to be broadcast simultaneously.
I lived in Italy for nearly 20 years, and it's difficult to imagine Italians tolerating anyone tampering with their precious tomato, the main ingredient in their all-important "gravy." But they seem to be O.K. with the newfangled "Realtomato" showing up in their caprese salads and Margherita pizzas.
Twirling your pasta around a fork is an artform. Some people twirl it on the side of the bowl, other use spoons and people who are lazy and unimaginative cut their pasta up. And now, from Japan, a new option.
Lifehacker rounded up 10 of the best short cooking videos around, ranging from simple instruction (how to slice a mango, chop an onion) to more subtle tips like how to properly sauce pasta (it's different than you think).
Tired of twisting that fork to wrap the pasta around it? The Pasta Fork solves that problem for you. You just put your fingers at the top, push down and its corkscrew design makes the pasta twirl around its tines automagically.
We've been making spaghetti the retarded way for years, but we should have known the Japanese thought up a better, and faster, way of doing everything.