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Update: 3/15/10: Manicaretti, who imports Rustichella into the US, told me there are closer to 310 pasta shapes, as opposed to the 158 I had researched earlier.  Specifically, the good folks at Manicaretti pointed me to the seminal pasta book, Encyclopedia of Pasta by Oretta Zanini de Vita (here's the review from the NY Times).  And, in fact, when checking the preface of the book de Vita (no de Ziti!) mentions there are 310 standard pasta variations (not including the sub variations which are basically off-springs of 310 basic shapes).  In turn, my quest deepens and stretches to 2014 (adding another, roughly year and half, to eating every known dry pasta shape on the planet.  

I woke up this morning and had a revelation!
 Well, it wasn't exactly a revelation of grand proportion like when Einstein told Newton he was all wrong about the physical world back in the early twentieth century rather my revelation was epicurean and it concerned my favorite food on the planet; namely, Pasta!  

Like Julie Powell's idea of cooking through all the recipes in Julie Child's Mastering the Art of French Cooking, I wondered this morning if it was possible for one individual to prepare and consume every conceivable (and available) commercial pasta shape ever produced?    

A quick search reveals well over 150 (158 to be exact) pasta shapes - click here for a visual look at most of these shapes.  Attempting to cook and consume one's way through 150+ pasta shapes would be quite the challenge; after all, one couldn't make a different pasta shape each night because of issues with weight and general diet (and this is coming from an Italian-American with the metabolism of a humming bird).  But what if we took the Italian-American tradition (at least the one I grew up with in Northern New Jersey) of only consuming a starter (or primo) portion of pasta every Thursday and Sunday night?  If two unique pasta shapes were cooked twice a week then one could get through about 100 pasta shapes in one year and 158 shapes in about one and half years (this is assuming the pasta shape world ends at about 158 unique shapes).   Thus, one could complete the above project in about 547 days!  

Today is, indeed, Thursday and I'm eating pasta tonight!  The shape will be Trenne and the sauce will be comprised of peas, butter, olive oil, red onion, garlic, and grated Grana Padano.  

So, let the challenge begin!  I'll check off "Trenne" tomorrow from the list of 158 pastas (see below) and in turn reach my goal by, roughly, September 9, 2012.

IMG_5310
(Little Tommaso says, "Dad, you can do it!"  Big Tommaso is a little more skeptical and says, "You're crazy!") 

I've set up some rules and guidelines for myself:

1. Any claims of consuming a specific shape will be accompanied by photos of me in my home kitchen, along with said pasta shape in at least one photo!  Ordering a pasta shape at a restaurant will not count.  

2. I hope to include a recipe with each pasta dish, but I don't expect to be able to come up with 158 unique sauces (don't push your luck).

3. There may be times when said pasta shape will be difficult to secure, in that case I may need to either, 1. get on a plane to Italy and conduct a search for the missing pasta shape 2. make the shape at home (if possible) or 3. do a pasta shape substitution.  I'm hoping to avoid #1 and #3!

That's it; if you can think of another guideline just let me know and I'll include it above.  I'll be updating the list below by simply adding the date of pasta consumption and a strikethrough on the given pasta shape (as well as a link).  I'll be posting individual entries with pasta photo and recipe (hopefully each Friday and Monday).  

Oh, if you'd like to contribute photos of you and your family cooking you favorite pasta shape then please send pics via email and I'll be sure to post them!

List of 158 Pasta Shapes (let me know if I've missed any):
 
1. Acini di pepe
2. Agnolotti
3. Alfabeto
4. Anelli
5. Anellini
6. Barbina
7. Bavette
8. Bavettine
10. Calamarata
11. Calamaretti
12. Campanelle
14. Capelli d'angelo
15. Capellini
16. Capunti
18. Casoncelli or casonsèi
19. Casunziei
20. Cavatappi
21. Cavatelli
22. Cellentani
24. Chifferi
25.   Chitarra
25. Ciriole
26. Conchiglie
27. Conchigliette
28. Conchiglioni
29. Corallini
30. Corzetti
31. Couscous
32. Creste di galli
33. Croxetti
34. Ditali
37. Elicoidali
38. Fagioloni
39. Fagottini
40. Fantolioni
41. Farfalle
42. Farfalline
43. Farfalloni
44. Fedelini
46. Fettuce 
47. Fettucelle
48. Fideos
49. Fideuà
50. Filini
51. Fiorentine
52. Fiori
53. Foglie d'ulivo
54. Fregula
55. Funghini
56. Fusilli
57. Fusilli Bucati
58. Fusilli lunghi
59. Garganelli
60. Gemelli
61. Gigli
62. Gnocchi
63. Gomito
64. Gramigna
65. Israeli couscous
66. Lagane
67. Lanterne
68. Lasagne
69. Lasagnette
70. Lasagnotte
71. Linguettine
73. Lumache
74. Lumaconi
75. Macaroni
76. Maccheroncelli
77. Mafalde
78. Mafaldine
80. Maltagliati
81. Mandala
82. Manicotti
83. Marille
84. Marziani
85. Mezzani pasta
86. Mezze Penne
87. Mezzelune
88. Mezzi Bombardoni
89. Mostaccioli
90. Occhi di Lupo
91. Occhi di pernice
92. Orecchiette (with broccoli, mushrooms, garlic, and onion)
93. Orzo
94. Paccheri (olive oil and black pepper)
95. Pagliaioni
97. Passatelli
99. Pastina
100. Pearl Pasta
101. Penne
102. Penne lisce
103. Penne rigate
104. Penne Zita
105. Pennette
106. Pennoni
107. Perciatelli
108. Pici
109. Pillus
110. Pipe
111. Pizzoccheri
112. Quadrefiore
113. Quadrettini
114. Radiatore
115. Ravioli (with a mushroom tomato sauce)
116. Ricciolini
117. Ricciutelle
118. Rigatoncini
119. Rigatoni
120. Risi
121. Rotelle
122. Rotini
123. Sacchettini
124. Sacchettoni
125. Sagnarelli
126. Sagne 'ncannulate
127. Scialatelli of Scilatielli
128. Seme di melone
129. Spaghetti
130. Spaghetti alla chitarra
131. Spaghettini
132. Spaghettoni
133. Spätzle
134. Spirali
135. Spiralini
136. Stelle 
137. Stelline
138. Stortini
139. Stringozzi
141. Tagliatelle
142. Taglierini
143. Tarhana
144. Torchio
145. Tortellini
146. Tortelloni
147. Tortiglioni
148. Trenette
149. Trenne (3/12/10, Sauce: peas, red onion, garlic, and grana padano)
150. Trennette
151. Tripoline (3/15/10, Sauce: Braised meat tomato sauce with meatballs, ribs, sausage)
152. Trofie[2]
153. Tuffoli
154. Vermicelli
155. Vermicelloni
156. Ziti
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wallace.jpgThanks to my cousin Mike for pointing out this article/commencement speech by the late writer David Foster Wallace.  Wallace hits on a few themes in the article, but he's mostly focused on biological preservation via putting one self first, worship (not just the religious or spiritual kind), and awareness/consciousness.  In sum, though, I think Wallace is making a simple point: it's tough being human.  Here's an excerpt:

Because here's something else that's true. In the day-to-day trenches of adult life, there is actually no such thing as atheism. There is no such thing as not worshipping. Everybody worships. The only choice we get is what to worship. And an outstanding reason for choosing some sort of God or spiritual-type thing to worship -- be it J.C. or Allah, be it Yahweh or the Wiccan mother-goddess or the Four Noble Truths or some infrangible set of ethical principles -- is that pretty much anything else you worship will eat you alive. If you worship money and things -- if they are where you tap real meaning in life -- then you will never have enough. Never feel you have enough. It's the truth. Worship your own body and beauty and sexual allure and you will always feel ugly, and when time and age start showing, you will die a million deaths before they finally plant you. On one level, we all know this stuff already -- it's been codified as myths, proverbs, clichés, bromides, epigrams, parables: the skeleton of every great story. The trick is keeping the truth up-front in daily consciousness. Worship power -- you will feel weak and afraid, and you will need ever more power over others to keep the fear at bay. Worship your intellect, being seen as smart -- you will end up feeling stupid, a fraud, always on the verge of being found out. And so on.

Coincidently, I must admit to owning Infinite Jest (bought it used about 5 years ago) but never got through the first couple of pages.  I did read through a collection of essays which I thought were quite good, but the aforementioned commencement speech/article in the Wall Street Journal was particularly well done.

Here's a nice interview with Wallace on Charlie Rose in 1997, I think:

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money2.jpgJust how is time perceived and has the concept of time changed across human history?  Phillip Zimbardo aims to answer the above questions in his new book, The Time Paradox.

Zimbardo touches on a few "fun facts" surrounding human perception, attitudes, and facts towards time, for example:

  • Individuals living near the equator tend to be less "future oriented" and more concerned about the "present". 

  • The more education an individuals has received the more "future oriented" the person tends to be.

  • In a well publicized study, young children who are offered one treat now or two treats later (thus delaying gratification and positioning themselves in the future) tend to score better on the SAT (and is a better predictor of success than IQ).

Listen to an Interview with Zimbardo on the Leonard Lopate show from WNYC.org

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restraing_chair.gifBusiness Week ran an article on Emotiv Systems' new Epoc headset which apparently can communicate wirelessly with a PC and allow a users to play a game or arrange photos on a screen without any other input device!

 

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25golden600_1.jpgOK, so I just updated my Facebook status to read, "Vincent is feeling Old World" and I need to explain the thinking behind the status:

I just finished watching Emanuele's Crialese's The Golden Door and it was truly magnificent.  Crialese tells the story of a Sicilian's family voyage to the US in the early 20th century.  The film is simplistic in story, but very rich in language and meaning.  The language component is remarkable in that Crialese manages to accurately reproduce the Calabrian/Sicilian dialect.  The film has rich dream sequences and true to life depictions of the immigrant experience at Ellis Island (psychological tests and all - looks like the Soviets weren't the only ones trying to create a perfect society).

The film had tremendous meaning to me as I'm a first generation American - my parent's immigrated to the US in the early 1970's (from the same environment that Crialese depicts in his film).  However, you don't need to be an immigrant's son to appreciate the film, so go out and find the DVD or purchase it on Amazon.

Here's the trailer:

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cusl08_hitchens0712.img_assist_custom.jpgThe writer Chrisopher Hitchins participated in a water boarding session to truly understand the techniques used by the American government at Guantánamo and elsewhere.  You can view the video here, courtesy of Vanity Fair magazine.

If you've spent any time in New York City then you're probably well aware of the NY / NJ Port Authority; they run the Hudson River crossings (and constantly increase tolls), World Trade Center re-building project, etc.  The NY Times recently ran a nice article profiling the Executive Director of the agency, Christopher O. Ward, who happens to have a degree from the Harvard Divinity School (should we be praying when we cross any of the bridges?).

 

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monkeys_ernestcline.jpg

The New York Times ran a front page article this morning with the title, "Monkeys Think, Move Artifical Arm as Own." and my first thought was how are we defining "think?"  For example, there are certain bees that engage in very organized flight patterns that convey, "danger", "food", etc. to other bees, but the academic community hasn't come out and declared that bees have language!  The same holds true for the monkeys in the experiment cited in the New York Times; that is, while the primate has willed the artificial arm to move, we can't logically conclude that the monkey can now ponder whether God exists or if chicken would make for a nice dinner.  "Think" is a very strong word and the New York Times should have thought longer about the usage in a headline on the front page.

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There is a moving article in the New York Times this morning about a couple (Wang Zhijun and Li Wanzhi) that survived last Monday's earthquake in China. 

The article reminded me of the book, The Long Walk the story of a group of Siberian prisoners who escaped and trekked 4,000 miles to their freedom in India.

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