pasta

Tim Anderson is a Wisconsin-born chef and writer based in London, specializing in Japanese cuisine. He has published six books on Japanese cookery, including Your Home Izakaya and Japaneasy: Bowls and Bento….

We’re beginning with awards in today’s 3D Printing News Briefs, as Hexagon has recognized two winners in its first Sixth Sense cohort of manufacturing startups, and then on to automotive,…

One of the major questions still hanging over the head of the additive manufacturing (AM) sector is, “How sustainable can the tech ultimately be?” In theory, of course, there’s great…

In the recently published ‘3D Printed Pasta – Are There Limits to the Benefits of 3D Printing in the Food Sector?’ Tom M., a student at Harvard Business School, outlines…

As a lover of Italian food, I can’t think of many things better than pasta…except for 3D printed pasta, of course. Well-known Italian food company Barilla has been busy developing…

Want to share an al dente meal of pasta with someone in a different state? Simply 3D print your meals from your kitchen and video chat with your friend as…

Is there anyone who isn’t fascinated and delighted by the many shapes of pasta? There may be some people who don’t get excited about pasta, yes, and I do apologize…

Back in my day, wagon wheels and vague dinosaur shapes were considered the height of sophisticated pasta shapes. I never would have imagined three-dimensional roses and cratered moons, but that’s…

Is there a food that’s more fun than pasta? I can’t think of one that has more variety in terms of shapes, anyway. Long, thin spaghetti noodles, bow tie pasta, shells,…