Noodles, Tools and Dining Culture
Pasta and Noodles come in all kinds of sizes, types and shapes. With the simplest of means and readily available ingredients, an impressive variety of doughy foods emerged over time in all parts of the world.
In this project, we took on the pasta: We made the dough, shaped it, cooked it, presented it and ate it. The looks and feel of pasta are closely related to the tools and processes of production, the preparation, the situation of consumption and last but not least to the culture and tradition of the people eating it.
We were inspired by existing pasta shapes as well as an insight into food design and dived into the world of extrusion, punching, pressing, embossing, rolling and wrapping. The task was to develop a pasta shape including a production tool and, last but not least, to exhaust the possibilities of the Burg’s workshops in order to come up with pasta in a completely new way.
The students learned to adapt processes and tools and to embed them in their own design. They became familiar with complex manufacturing processes and developed skills in prototyping, mould and tool making. Finally, after two weeks, the designs were presented in relation to their manufacturing process and the dining setup.
Students: Aenne Steffens, Alfred Cyranka, Anina Gill, Anton Elgleb, Emily Hoxha, Fenja Kugel, Gianmarco Bonetti, Gregor Rothmeier, Henriette Meyer-Stork, Lara Pfister, Lea Buchegger, Leon Ehrmann, Marie Adler, Matthis Plaga
Supervised together with Andi Wagner