The Geometry and Topology of Pasta

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I’ve always had a geeky appreciation – and awe – of mathematics. I have spent countless hours tinkering with programs that create math-based designs like fractals and Spirograph-style curves. As a young teenager I spent hours playing with an oscilloscope making sound waves dance on the tiny screen. But I never really thought much about the math behind pasta until I stumbled on two books: The Geometry of Pasta and Pasta by Design. And once you open them, you have one of those ‘ah ha!’ moments … click below for more ↓

Doing it by the numbers

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The first thing I learned – well, not the first but up there, for sure – is that volume measurements are for amateurs. Being an amateur (and expecting to be there for some time yet), I took it on the chin when asking typical neophyte questions about recipes and ingredients. Might as well have hung a sign around my posts shouting “newbie!” Well, they were gentle with me, but strict. Tough love among bakers. Good bakers use weights, not volume, they told me in no … click below for more ↓

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