During the early 20th century, a group of Italian Futurist artists and architects decreed there was to be “no more spaghetti for Italians.” Because pasta making called for speed and scientific precision, Futurist cuisine could not tolerate the slow, assured process of kneading dough and forming it into ancestral shapes perfectly attuned to regional sauces. Nor could it countenance the quaintly colloquial names carried by each pasta shape—“little tongues” (linguini), “knuckles” (gnocchi), “little ears” (orecchiette). The Futurist Cookbook, published in This story is from Kinfolk Issue Forty-One Buy Now Related Stories Design Issue 36 At Work With: Hariri & Hariri Sisters Gisue Hariri and Mojgan Hariri have always been “partners in crime." Charles Shafaieh meets them at their New York architecture studio. Design Patricia Urquiola A catch-up in Seoul with Cassina’s creative director. Arts & Culture Issue 45 Yoga with Adriene The internet’s best friend is—finally—finding her own flow. Arts & Culture Garden Issue 45 Piet Oudolf The Dutch designer bringing life—and death—to traditional gardens. Design Fashion Issue 45 Lisa Yamai Snow Peak's president wants you to get out more. Arts & Culture Issue 45 Thomas MacDonell The conservationist transforming the Highlands.