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 Arts & Culture Issue 19 Going Incognito We all secretly wonder what mischief we’d make if invisible: When our identity is hidden, everything seems possible. Arts & Culture Issue 19 The Best Policy Sometimes we talk to each other without feeling heard. Honesty—a most intimate interaction—can be just as thrilling as its more devious inverse. Arts & Culture Issue 19 A Sense of Suspense With unhinged imaginations and mountains of cliff-hangers, the filmmakers behind the sci-fi podcast Limetown have all the makings of a scary story. Arts & Culture Issue 19 Like Clockwork In this new column about time, we learn how slipping off our watches makes us feel like deadline-damning renegades. Design Issue 19 David Rager David Rager, co-founder of design firm Weekends, shares his tale of LA and Paris and how he makes time for life’s little distractions. Design Issue 19 A Day in the Life: Frida Escobedo With her own firm and scores of global projects in her inventive portfolio, this architect is transforming Mexico City, one artful building at a time.