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Spaghetti nodo Gordiano

  (+8, -1)
(+8, -1)
  [vote for,

For poets, the sauce is on the outside.

For children and fools, the sauce is on the inside, and a knife is provided.

lurch, May 07 2011

Jean Cocteau http://www.brainyqu...ancoctea107268.html
you'll find the relevant quote (in English, alas) on this page [lurch, May 09 2011, last modified May 10 2011]


       Will there be a 'quantum entanglement' variation?
8th of 7, May 07 2011

       Apart from the title, which, alone, is worth a [+], this is a worthy proposed solution to the eternal problem of how to get pasta with a "chunky" mouthfeel to hold a thin sauce. (Of course, fractal pasta is the ideal solution, but how would you manufacture it?)   

       Ideally spaghetti nodo Gordiano would consist of little pieces, each shaped like a comet, with a knot at one end (mouthfeel somewhere between gnocci and penne, easily pierced with a fork) and a trailing skein of spagetti strands to hold the sauce.   

       The sliperyness of spaghetti would be a problem (knot'd come undone). The solution might be: cook spagetti in very little water. When it's almost fully cooked, turn down the heat. Fish out 20 strands or so at a time, knot them together at one end, and allow to cool, hanging on a rack which keeps the knots in air, while allowing the loose strands to hang down in sauce or olive oil. The starchy water will glue the knot into a solid mass, while the strands remain separated.   

       For the knotting-together, we postulate an Italian grandmother who learned the skill in childhood.
mouseposture, May 07 2011

       [-] Baked. (And stuffed.) Look up into the upper right corner of this page and/or click on "food:pasta" and try to guess which of the listed items already baked this idea.
sqeaketh the wheel, May 08 2011

       [squeaketh] hath a point, you know. In fact, even "Spaghetti nodo Gordiano" appearth on the litht in the upper right corner.
MaxwellBuchanan, May 08 2011


       Why was this word not brought to my attention sooner? It is superbly connotative, and I recommend it to all.
MaxwellBuchanan, May 08 2011

       I'd have thought that cutting open the knot should be required to release the sauce, especially if cut with a sword.   

       This goes to making it a fabulously complicated dish, suitable for attempt by master chefs of many years experience.   

       Only by cutting open the knot is the colour and flavour of the sauce revealed.
infidel, May 09 2011

       [+] I still really like the name ...and I do not like spaghetti either!
xandram, May 09 2011

       For a second there, I thought someone had cracked my handle. May I add, baked vermicelli?
Dub, May 09 2011

       //The sliperyness of spaghetti// This is I presume referring to its length and narrowness?
pocmloc, May 09 2011

       As consumed in the church of the Flying Spaghetti Monster.
infidel, May 10 2011


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