I created a short pasta shape developed through collaboration with the aim of combining structural innovation and gastronomic functionality. Its cylindrical shape features eleven grooved tips, which do not develop radially but rather follow an inclined path, creating two asymmetrical sides: one shorter and one longer.
This configuration allowsthe short side to become a solid base that promotes sauce retention, while the long side accentuates the three-dimensionality of the shape and amplifies the interaction with sauces.
The numerous grooves along the surface further increase sauce adhesion, ensuring a balanced distribution of flavors. Furthermore, the particular inclination of the tips improves the structural strength of the shape, ensuring perfect holding during cooking and a refined sensory experience on the palate.
The length of the shape can vary based on the extrusion process and cutting point, without altering the overall design of the shape. The number eleven, chosen for the tips, responds to a criterion of visual and structural balance, giving the shape a distinctive identity and optimized functionality.
The main innovative element lies in its functional geometry. The configuration of eleven slanted and asymmetrical tips is the result of a careful design process, aimed at maximizing the pasta’s ability to hold sauce and enhance the perception of texture. The deep grooves contribute to this function, creating a textured surface that enhances every type of sauce.
The shape was designed to adapt to a variety of gastronomic preparations, providing versatility for both traditional recipes and more contemporary interpretations. The asymmetry of the tips and their unique angle improve the stability of the shape, preventing deformation during cooking and preserving its texture.
Patents and Certifications: The new format has been registered as an industrial model at the European level to protect its uniqueness, with filing request no. 666 for design and model. The product is PGI (Protected Geographical Indication) certified, confirming its adherence to the quality standards of Gragnano pasta.
Production is oriented toward sustainability, with optimized processes to reduce waste. The integration of structural innovations in the pasta sector represents a significant contribution to the evolution of the production landscape, offering a solution capable of improving food quality and meeting the needs of a cuisine that is increasingly focused on product functionality.
alessandra torrisi 