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. Arts & Culture Issue 42 Anna Wiener Anna Wiener was on the path to Silicon Valley success. Then she pivoted. Allyssia Alleyne charts the making of a tech-skeptic. Design Issue 42 Light Snack A luminous celebration of gelatin. Design Issue 42 Studio Tour: Fernando Caruncho Gardens sit between the natural and the artificial. George Upton meets the man mediating between the two. Arts & Culture Issue 42 Influencers Anonymous Instagram content creators answer a short survey about the influencer industry. Design Issue 42 Hella Jongerius The industrial designer on style at every scale.