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Rearrange Components To Solve Forming Problems
- Giovanni reconfigured the shape by moving ruffles to the underside and keeping the same components arranged differently. This change preserved the concept while solving dough flow and forming issues.
700 Pounds Of First Samples
- Spolini produced 700 pounds of sample pasta to properly test dryers and production. The team reacted with excitement seeing the new shape run on the production line for the first time.
Shorten Bulky Shapes To Improve Eatability
- Shorten a bulky long shape to improve forkability and tooth-sinkability by making it curl uniquely. Test both long and short cuts; the short version can solve packing, manufacturing, and eating issues.