Macaroni's ready

October 8, 2013 12:11 PM

The Plethora of Pasta Permutations from Pop Chart Labs. via smithsonian.com
posted by IvoShandor (15 comments total)

This is really beautiful, but I really need it on something I can store in my pocket. It's restaurants where I most need to know what kind of pasta I'm ordering

(And yes, I do sometimes check Wikipedia rather than ask the server. I'm that guy.)
posted by MCMikeNamara at 12:14 PM on October 8, 2013

Coooooool.

I don't see strozzapreti on there, but I'm guessing it may be going under another name?
posted by Kitteh at 12:26 PM on October 8, 2013 [2 favorites]

"Impanadas"? Go home, pasta chart, you're drunk.

secretly now want to go order some burriti and tachi
posted by threeants at 12:39 PM on October 8, 2013 [2 favorites]

Also missing: Jpaulghetti, which is long and skinny, and should be artfully arranged on the plate with an over-abundance of oil.
posted by weapons-grade pandemonium at 12:43 PM on October 8, 2013 [3 favorites]

Kitteh: "
I don't see strozzapreti on there, but I'm guessing it may be going under another name?"

Are you depending on the kind-ness of stranglers?
posted by chavenet at 2:07 PM on October 8, 2013 [3 favorites]

They have alfabeto, which made me smile.
posted by TedW at 2:10 PM on October 8, 2013

Blantant, dirty carb propaganda.
posted by The Whelk at 2:11 PM on October 8, 2013

Well I don't see why the foodies went and made up a snobbie name like 'fiori' for good old basic wagon wheels?
posted by sammyo at 2:28 PM on October 8, 2013

Yea I can see this as being pretty cool on the wall of a restaurant but a functional website with the info would be pretty nice.
posted by sammyo at 2:30 PM on October 8, 2013

Italians have a hundred different words for pasta, but just the one for snow.
posted by molloy at 2:47 PM on October 8, 2013 [4 favorites]

Reading the names makes me want to sing.
posted by tommyD at 3:38 PM on October 8, 2013

Jesus, PopChartLab has so much awesome. The style is reminiscent of the insanely good artwork that was done as part of the Free Darko basketball projects
posted by mcstayinskool at 4:33 PM on October 8, 2013

I love the ones that fall into more than one category. Creste di Galli, what a splendid name. What does it mean, this soft, unctuous morsel dripping with sauce?
Oh.

You should really say rooster head.
posted by Joe in Australia at 5:09 PM on October 8, 2013

I suddenly find myself craving noodles in butter for dinner.
posted by Sara C. at 6:00 PM on October 8, 2013

I suddenly find myself craving noodles in butter for dinner.

I made meatballs last night ( wanted to try out my shiny new #10 portion scoop ( too big for meatballs, maybe a 16 will work better.)) and we used a jarred Ragu, but now I want to make actual real gravy.
posted by mikelieman at 5:34 AM on October 9, 2013