Puts the Nom into Phenomenology

August 1, 2024 3:57 PM

Evolution of the Italian pasta ripiena: the first steps toward a scientific classification - Pievani et al h/t RadicalAnthro

Too many authors to cite?

posted by lalochezia (9 comments total)

Too many cooks?

(This is great, where do I sign up to help classify stuffed pasta?)
posted by chavenet at 4:05 PM on August 1

It's so beautiful
posted by ivan ivanych samovar at 4:11 PM on August 1 [2 favorites]

Had to post this right before my dinnertime, didn't you?
;)
posted by Greg_Ace at 4:12 PM on August 1

further research is needed *heads to kitchen*
posted by HearHere at 4:24 PM on August 1 [1 favorite]

I would like to see an expanded version of the East Asian types, as I think the region's side and historic interconnections lead to a much more robust and diverse set of phenotypes. I say this as someone with a minimum of three types of different, uh, heritage, in my freezer right now.
posted by cobaltnine at 4:31 PM on August 1 [5 favorites]

Dare I say, the om nom nom.
posted by humbug at 5:16 PM on August 1

nom nom. Should I buy an attachment to my Kenwood or a hand-cranked pastamachine?
When I learnt to make ravioli, 30 years ago, we just rolled out the dough, and maybe I should just do that. But the thing is, I do it so rarely. Would I do it more with a machine of sorts? So many questions.

This is a delightful post, and I agree with cobaltnine that we need some global research.
posted by mumimor at 1:09 AM on August 2 [2 favorites]

I am dismayed their phylogeny excluded gnocci*.

My wife makes the most amazing gnocci after we saw it made in a tiny six-table restaurant on an Assisi back street decades ago - it's a magical seeing these little parcels pop! to the surface of the roiling saucepan.

* My generation ship name.
posted by unearthed at 1:38 AM on August 2 [5 favorites]

A very fun previously in AskMe:

No finer words than "Encased (in pastry) Meats"
posted by EmpressCallipygos at 5:48 AM on August 2 [1 favorite]