10/12/2020
PRINTelle
Clara Giusta, Paola Taramasco, Martina Vallarino
UNIGE Genoa, 2020.
PRINTelle is the first result of the food 3D printing research project by Clara Giusta, Paola Taramasco and Martina Vallarino. From the vastness of food, attention was paid to dry pasta as a dish, Italian par excellence, of which numerous quantities still become waste both at an industrial level and at home level, not recovered to date. We thought of a world in which pasta can take on extraordinary shapes, combining the capabilities of technology with the need to recover waste. The recipe requires few ingredients: water, egg white, and pasta waste. The first step involves reducing the waste into powder, finely chopping it. Then the egg white and water are added. The compound must be worked until it reaches a consistency suitable for extrusion. With the help of a manual extruder (syringe, pastry bag), the dough was extruded along the perimeter of an upside-down coffee capsule covered with aluminum foil. This served as a support function. Once the shape is complete, the product is left to dry in the air and then in the dryer. Once the drying process is finished, the pasta is ready to be cooked. Cooking takes about 10 minutes. This is just the beginning: a series of experiments aimed at achieving an extrudable mixture from a 3D print. The name of the pasta is a devotion to technology and to the process that defines it: 3DPRINTING (PRINT-elle). Thanks to its three-dimensional shape, PRINTelle opens not only to a different way of thinking about pasta but also to a new experience of eating it. PRINTelle can in fact be, as per tradition, seasoned with sauces or collect sauces and other foods inside for special recipes and unique dishes. PRINTelle, a project that can be described in a few key words: innovation, filament, material experimentation, pasta and 3D printing.
