I wonder how evenly it cooks given the different densities of the spine and the ruffles.
It sounds like it retains a good chew.
Here's a review from The Kitchn for the Trader Joe's officially approved version. I didn't know they had one, so I'm intrigued. I don't have a TJ near me, but they're close enough I could make a trip sometime, I had been wanting to taste it after listening to the shows about its creation.
Just found a review of the original as well!
I enjoyed listening to this series of podcasts as it came out. I find it very interesting to see how mundane products are produced and all the steps required to get something produced and finally to market.
How I Built This with Guy Raz is another one of my favs in the same vein.
Thanks for the reminder of this one!
I actually bought two bags of the stuff when the podcast came out. Overall it's pretty a good pasta! It certainly had a bit more of a bite than something like penne, but I couldn't say that it really heald sauce any differently. It was a fun novelty pasta but not worth the small batch prices + shipping.
Looks good! Maybe a bit complicated. So I'm not sure about it's efficiency, but have trust in it's efficacy.
I also find the three criteria sensible. At least that's what I have in mind when buying pasta. Add availability, and I usually end up with Fusilli.
We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
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