Marille: The Case of the Overengineered Pasta

I posted a direct link to the designer's website(1) yesterday, as a comment to another article(2) about a new pasta shape having been designed to get better "sauce retention".

My comment about Voiello Marille (whcih predates this) got a fair number of upvotes, and some was musing about how the actual pasta looked like, problems in extrusion and so on. So I decided to post this short article which has more info along with a few pictures.

1) https://www.italdesign.it/project/marille/ 2) https://kottke.org/21/03/the-invention-of-a-new-pasta-shape

I am perplexed by the: >The Marille shape displayed an innovation in production engineering. Specifically, Giugiaro designed it to be extruded continuously through a drawplate containing multiple heads.

AFAIK, the continuous extrusion is actually the standard in manufacturing since the late 1500's.

Some details (Italian, but not too bad via Google translate): https://museo.pastafabbri.it/la-storia-del-torchio-da-pasta/

As a little kid I took one look at that design and knew there was no way such a noodle would cook right. Either the overly thick bits would be underdone or the flap would be sogged and floating away. And it didn't even look good except in cross section. It seems work on the aesthetic of the die consumed the rest of the design which is a lesson in balancing factors.