Yesterday I was introducing the term boutique manufacture, related to making fresh dishes like pasta or ice cream at home instead of buying already made ones in local store or supermarket. Where lays the difference between manufacturing and simple cooking? For every coin there are always two sides, two approaches, two or more different interpretations. Let’s say that cooking is meant for personal use and manufacturing is more large scale production that can also cover one’s personal needs and at the same time also produce enough products to sell on. One might argue that restaurants chefs are also cooking and therefore not manufacturing food, which is only partly true, because no chef in the world will tell you that (s)he mass-produces the dishes, since each one of them is unique, a masterpiece, one of a kind. This argument war can go on forever and I will let you chew it and spit it out when you are ready. Boutique manufacture is still making more than one needs but the excess is not vast and can be highly personalized and has a large value added.
When large food corporations are bringing products to the market they analyse the target population, do countless surveys, and make tons of test products in the lab. Somebody is getting fat on all those food tastings in testing labs and small scale production lines. J The end product is carefully selected composition, preferred colour, most wanted texture, well-balanced taste, “fresh bouquet,” and above all one single uniform shape of the end product.
On the other hand boutique production is to some extent manual, which results in “wanted mistakes” that can include small irregularities in colour, shape, hopefully not taste and texture though. But these products are all unique. Additionally small production also implies high customizations of the products. Also surveys can be ditched, since you are talking to your local customers on daily basis and see where the trends are moving. You can also your customers to taste your test products and see what is preferred most. And above all, when producing on small scale, you can produce countless variations of the product. You can have 5 shades of fresh green pasta, not only the most preferred one.
I did some search for the most comprehensive list of pasta and found a reasonably good one in Wikipedia: Acini di pepe, Agnolotti, Alfabeto, Anelli, Anellini, Barbina, Bavette, Bavettine, Bucatini, Calamarata, Calamaretti, Campanelle, Cannelloni, Capelli d’angelo, Capellini, Capunti, Casarecce, Casoncelli or casonsèi, Casunziei, Cavatappi, Cavatelli, Cencioni, Chifferi, Ciriole, Conchiglie, Conchigliette, Conchiglioni, Corallini, Creste di galli, Croxetti, Ditali, Ditalini, Elicoidali, Fagioloni, Fagottini, Farfalle, Farfalline, Farfalloni, Fedelini, Fettuccine, Fettuce, Fettucelle, Fideos, Fideuà, Filini, Fiorentine, Fiori, Foglie d’ulivo, Fregula, Funghini, Fusilli, Fusilli Bucati, Fusilli lunghi, Garganelli, Gemelli, Gigli, Gnocchi, Gomito, Gramigna, Lagane, Lanterne, Lasagne, Lasagnette, Lasagnotte, Linguettine, Linguine, Lumache, Lumaconi, Maccheroncelli, Mafalde, Mafaldine, Maltagliati, Maltagliati, Mandala, Manicotti, Marille, Marziani, Mezzani pasta, Mezze penne, Mezzelune, Mezzi bombardoni, Mostaccioli, Occhi di lupo, Occhi di pernice, Orecchiette, Orzo (also, risoni), Paccheri, Pagliaioni, Pappardelle, Passatelli, Pasta al ceppo, Pastina, Pearl Pasta, Pelmeni, Penne, Penne lisce, Penne rigate, Penne zita, Pennette, Pennoni, Perciatelli, Pici, Pierogi, Pillus, Pipe, Pizzoccheri, Quadrefiore, Quadrettini, Radiatori, Ravioli, Ricciolini, Ricciutelle, Rigatoncini, Rigatoni, Risi, Rotelle, Rotini, Sacchettini, Sacchettoni, Sagnarelli, Scialatelli or scilatielli, Seme di melone, Spaghetti, Spaghetti alla chitarra, Spaghettini, Spaghettoni, Spirali, Spiralini, Stelle, Stelline, Stortini, Stringozzi, Strozzapreti, Tagliatelle, Taglierini, Tarhana, Torchio, Tortellini, Tortelloni, Tortiglioni, Trenette, Trenne, Trennette, Tripoline, Tuffoli, Vermicelli, Vermicelloni, Ziti, and Zitoni.
When making pasta you can follow the list above or you can give them your own names. When making spaghetti, the dough was a bit too wet and spaghetti were stuck together like morning hair. I had to apply quite some flour to separate them. I named them Frizzy morning spaghetti. This name will not sell, because it is associated with something unpleasant and also who eats spaghetti in the morning? Since the pasta on the photo is green and green is ecological and also associated to spring, you have plenty of ideas. Or you can put a silhouette of Shane on your label and just name the product Spaghetti Western.
When making macaroni you have to be quick, consistent and quick again. Otherwise you might end up with all different lengths of macaroni. This is exactly what happened to me. Making macaroni reminded me of babysitting. Children require constant attention. Suggestion of the day: Naughty macaroni.