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 Interiors Issue 48 At Work With: Studio Utte A visit to the small, sophisticated Milanese studio of Patrizio Gola & Guglielmo Giagnotti. 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 Issue 51 John Pawson From the king of minimalism: “I find the essential and get the design down to a point where you can’t add or subtract from it.” Arts & Culture Issue 51 Emily Gernild The Danish painter breathing new life into an old medium. Design Interiors Issue 51 Axel Vervoordt Inside the world of Axel Vervoordt. Design Issue 51 Inga Sempé “Minimalism is boring as hell, and on top of that, it’s preachy.”
Design Interiors Issue 48 At Work With: Studio Utte A visit to the small, sophisticated Milanese studio of Patrizio Gola & Guglielmo Giagnotti.
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 Issue 51 John Pawson From the king of minimalism: “I find the essential and get the design down to a point where you can’t add or subtract from it.”
