PASTA BY DESIGN
the future pasta
Pasta is an incredibly popular food: nearly 17 million tons of pasta was produced in 2021 alone. During the Covid-19 pandemic lockdowns, global consumption of the food grew by 24%. The pasta market is expected to reach £51.5bn by 2028. But pasta doesn’t give us much nutrition. Most consumed pasta is made from refined white wheat which is high in carbohydrates and low in dietary fibre, vitamins, essential amino acids and minerals. Also, wheat production has climatic consequences. Fuel, inorganic fertilisers, and pesticides used in wheat production emit greenhouse gases that can contribute negatively to climate change.
With these concerns, PASTA BY DESIGN aims to improve the quality of pasta to a diverse, sustainable, and tasty super food. It is made from a combination of ingredients contained in The Future 50 Foods report, published by World Wildlife Fund UK and Knorr to provide a tangible solution to help people decrease the environmental impact of the food we are eating while increasing the nutritional value of the food. The selected ingredients are algae, cacti, insect, seaweed, and some food waste items such as corn stalk, eggshell, onion peel, pistachio shell, sunflower seed shell and vegetable stem. There is also one gluten free flour based on an ancient Italian method, made from chestnut. The chestnut is included as a future food because it is not only a sustainable source, but also it provides an important source of nectar and pollen for insects and bees.
Increasingly many consumers are more interested in food that provide a benefit to prevent or reduce nutritional related diseases and low environmental damage. These balanced nutritional pastas will give health benefits to people and reduce the ecological impact.
The design of PASTA BY DESIGN is based on a concept called ‘Form Follows Taste’. The shape of the food directly responds to the main ingredient that they contain. Each of the pastas I designed illustrates the form of nature found within the food.
PASTA
THE ANATOMY OF PASTA
Pasta noun
a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative.1
WHEAT
There are three major types of flour for the pasta making. White flour is the most popular flour. It has natural flavour and makes a soft texture. The white flour has strong and elastic character, and it makes easy to shape the pasta in different forms. Semolina flour is the most recommended flour for pasta. This flour is good for thicker, grainier kinds of pasta due to its coarser texture. Semolina flour has a very high gluten content which gives its firm texture.2 Whole wheat flour is considered healthier flour then white flour and semolina. This flour contains more fibre and lower calories than other types of pasta. Whole wheat flour pasta has nutty flavour from the bran and germ of the wheat and a coarser, grainier texture.
WATER
Does the water quality affect the pasta taste? This is a question has been interested to pasta makers since the early days of the industrial production of pasta. Theoretically, the water used in pasta making is only in the presence of the semolina for a short time. The semolina will typically have a moisture content of about 15%. The figure is raised to about 30% during mixing and then dried back to about 12% in final project. Whatever is the final choice for the quality of water to be used, it will need to be monitored to ensure that it maintains the specified parameters and that it is safe and free from microbiological and chemical contaiminants.
EGG
Does the water quality affect the pasta taste? This is a question has been interested to pasta makers since the early days of the industrial production of pasta. Theoretically, the water used in pasta making is only in the presence of the semolina for a short time. The semolina will typically have a moisture content of about 15%. The figure is raised to about 30% during mixing and then dried back to about 12% in final project. Whatever is the final choice for the quality of water to be used, it will need to be monitored to ensure that it maintains the specified parameters and that it is safe and free from microbiological and chemical contaiminants.
PRODUCTION TECHNIQUE
MIXING
Mix the wet ingredients together with a fork, whisk, or your fingers. Slowly incorporate the flour until it makes a shaggy dough.
MKNEADING
Rolling, pressing, and punching it on the work surface. The doug will turn the coarse dough into a smooth, shiny ball. It need to be commit to 10–15 minutes of hand kneading to activate the gluten in the dough.
RESTING
Cover it tightly in plastic wrap, and leave it out at room temperature for at least 30 minutes. If you knead your dough properly and let it rest for at least 30 minutes, it will be easy to roll out.
ROLLING
Rolling pin: make the pasta sheet as thin and delicate as possible. It can be hard to do at first time but will get better with time.
Hand crank: This is an affordable, reliable way to roll out the dough. It can get the dough very thin. The most efficient tool for rolling in low budget.
Kitchen Aid mixer: This is fast and efficient and electric so you can use two hands to pass the dough through the machine and catch it.
Electric machine: This is expensive and large but easy to use. This type of machine uses in restaurants where they make large quantity of pasta.
CUTTING
Roll the dough up so it looks like a log. Using a sharp knife, cut the dough into ribbons. Spread the ribbons apart with your fingers.
Most pasta rollers will come with an add-on attachment that will cut a sheet of pasta into noodles.
If roll the dough with a rolling pin, cut the noodles with a knife.
Nutrients
Calories (kcal)
Protein (g)
Fat (g)
Carbohydrate (g)
Dietary fibre (g)
Minerals
Calcium (mg)
Iron (mg)
Magnesium (mg)
Phosphorus (mg)
Potassium (mg)
Sodium (mg)
Zinc (mg)
Cooper (mg)
Manganese (mg)
Vitamins
Ascorbic acid (mg)
Thiamine (mg)
Riboflavin (mg)
Niacin (mg)
Pantothenic acid (mg)
Vitamin B6 (µg)
Folacin (µg)
Vitamin B12 (µg)
Vitamin A (iu)
Cholesterol (mg)
PLAIN
342
12
1.8
74
2.9
25
2.1
56
190
250
3
1.5
0.32
0.9
0
0.22
0.31
3.1
0.3
0.17
34
0
0
0
EGG PASTA
380
14
4.2
75
4.7
29
4.5
60
214
233
21
1.6
0.3
0.7
0
1
0.5
8
0.7
0.1
30
0.4
61
94
It’s quick and easy to make. Stores well. Feeds many people for a relatively small budget. Exceedingly versatile. Goes with nearly any type of sauce. For these reasons, pasta is pleasure all around the world. 99% French, 98% German and 95% English people eat it. The survey examined Italian young people aged 15 to 35 and found 8 out of 10 eat pasta every day. Also, pasta is Pandemic food. During the lockdown, global consumption has grown by 24%. Vantage Market Research’s recent analysis of the Global Pasta Market estimated to reach USD 64.25 Billion by the year 2028.
Most people prefer white wheat refined pasta, meaning that the wheat kernel has been stripped of the germ and bran along with many of the nutrients it contains. White wheat pasta is packed with carbohydrates. Just one cup of cooked spaghetti delivers 42 grams of carbs, about a sixth of one’s recommended daily carb intake on a 2,000-calorie diet.11 Pasta consists mostly of carbohydrates (70–76%), protein (~10–14%), lipids (~1.8%), dietary fibre (~2.9%) and small amounts of minerals and vitamins.
MARKET FOR PASTA
NUTRITIONAL VALUE
FUTURE
FOOD
THE FUTURE 50 FOODS
by world wildlife fund UK and knorr
The Future 50 Foods have been selected based on their high nutritional value, relative environmental impact, flavour, accessibility, acceptability, and affordability. This set of criteria is modelled after the Food and Agricultural Organization’s (FAO) definition of sustainable diets. Some of the Future 50 foods have higher yields than similar crops, several are tolerant of challenging weather and environmental conditions, and many contain significant amounts of critical nutrients.
Cockroaches
Cockroaches originate in Thailand and Cambodia. When it cooked they are often blanched or fried before eating, with the legs, wings and carapace removed. The taste of the cockroach is most often compared to chicken.
Silkworms
Originated in Korea, Japan, and China. They can be fried as a snack or boiled with seasoning. Boiled silkworms have a pungent, almost bitter smell and a similar taste. When if cooked it has soft texture and pop juicily in the mouth.
Edible Insects
SUSTAINABLE PROTEIN SOURCE
Insects can be harvested from the wild or farmed. Insect production systems are efficient at converting organic matter into protein. In addition, insects can be fed on food waste, converting it into a high protein and fat product, offering the opportunity to develop circular economy approaches. The combination of high protein content and low carbon footprint makes the use of insects as an alternative protein source for animal feed a promising solution to reduce the environmental impacts of agriculture.
Ants
Globally, 12,500 species of ant classified and many different types of ant consumed by human. These range from Formicidae (ants) such as the sweet tasting black honey ant (Camponotus inflatus) by Aborigines in Australia, or fried hormigas culonas (large-bottomed ants) eaten as a snack in cinemas in Colombia.
Grasshoppers
Locusts and crickets
Grasshoppers and crickets are considered a delicacy and eaten in Africa, Middle East and Asia. It can be fried, smoked, or dried after remove wings and legs.
Mealworms
Originated in Korea, Japan, and China. They can be fried as a snack or boiled with seasoning. Boiled silkworms have a pungent, almost bitter smell and a similar taste. When if cooked it has soft texture and pop juicily in the mouth. The taste compares shrimp and nuts.
Cladas
Cicadas are a type of beetle, originally from Japan and Thailand. They are often eaten blanched or fried without the legs, wings and carapace. Cicadas have taste like asparagus, eaten in ancient Greece, and consumed today in China, Malaysia, Burma, Latin America and the Congo.
Dragonflies
Dragonflies are an edible insect encountered less often in writing record. Originating in Bali and China, often caught with a net and mostly grilled or fried, eaten without the wings and legs. They are allegedly taste appealingly like seafood.
Witchetty Grub
This is the large, white wood-biting larvae found in Australia. Witchetty Grub can be eaten raw or cooked in hot ashes. This is important protein source for Aborigines and taste like almonds in raw. When if cooked, the skin becomes crisp like roast chicken and the inside turns light yellow in color.
Every year, around 9.5 million tons of food throw away in the UK alone. This is serious problem because food waste releases a great deal of methane gas and according to U.S. Environmental Protection Agency (EPA), methane is 25 times more harmful than carbon dioxide because it can trap heat within the atmosphere.
Furthermore, food wastage is problematic from both a moral and economic standpoint. To put it simply, we throw away millions of pounds worth of food each year. In the other side, 2.37 billion people did not have access to enough safe and nutritious food in 2020.
The most wasted vegetables in UK
NUTRITIOUS FOOD WASTE
avocado seed, banana peel, bean pod, broccoli stem, cauliflower stem, corn stalk, egg shell, mushroom stem, onion peel, orange peel, pineapple peel, pistachio shell, sunflower seed shell.
FUTURE
PASTA
DESIGN
ALGAE
Algae is the most efficient group of organisms on earth, turning CO2, sunlight, and water into densely nutritious food for all living animals. Algae is projected to become an important source of nutrition for human, and we will grow our own algae at home in the future.
I designed algae pasta as edible 3D puzzle so kids can play with or safe to eat. A feeding expert shares that kids play with food has big benefits for reducing anxiety and remove the sense of pressure to eat that children may feel.
Algae Pasta
Blue-green algae, including Chlorella, Spirulina, Aphanizomenon flos-aquae and Klamath are considered superfoods because it contains high in protein, vitamins, minerals, and essential fatty acids. Aphanizomenon flos-aquae naturally contains the highest level of biologically active chlorophyll than other known foods. Chlorella and spirulina are composed of 70 percent protein and contain over 65 vitamins, minerals and enzymes.
Algae Pasta Nutritional value
Energy (kcal)
Proteins (g)
Fat (g)
Carbohydrates (g)
Dietary fibre (g)
Saturated fatty acids (g)
Sugar (mg)
Starch (mg)
Salt (mg)
Nutritional value per 100g
chlorella vulgaris Pasta
330
25.5
9.2
18.2
33.9
3.4
4.5
0
0.36
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Cacti
Cacti are benefit to us as food with nutrients as well as medicinal value. Cactus can help fight infections and ease the symptoms of anything from hangovers to high cholesterol. It contains high antioxidant, vitamin, and minerals..
Cacti are one of most handy food source for people around the world. It can grow almost anywhere, any climate and requires very little water.
Cacti Pasta Nutritional value
Calories (Kcal)
Protein (g)
Fat (g)
Saturated Fat (g)
Carbohydrate (g)
Dietary Fiber (g)
Sodium (mg)
Sugars (g)
Calcium (mg)
Iron (mg)
Potassium (mg)
Vitamin D (mg)
Vitamin A (mcg)
Vitamin C (mg)
Cholesterol (mg)
Serving Size 100 g
16
1.32
0.09
0.016
3.33
2.2
21
1.15
165
0.59
257
0
23
9.3
0
Chestnut
According to a nutritional therapist Nicola Shubrook, chestnuts contain high protective antioxidants, including vitamin C and the carotenoids lutein and zeaxanthin, plus various plant compounds including polyphenols such as gallic acid and tannins. These nutrients and plant compounds protect cells from damage and may help protect against chronic disease.
Chestnut is not only a sustainable renewable resource, but also the chestnut provides an important source of nectar and pollen for insects and bees, and squirrels enjoy eating them too. When we nominate the list of our future food, it is important to consider the wildlife as human family and grow the food that we can share with wildlife. This is my suggestion to the Food and Agriculture Organizations.
Chestnut Pasta Nutrition
Energy (kcal)
Fat (g)
Saturated fat (g)
Carbohydrates (g)
Sugars (g)
Fibre (g)
Proteins (g)
Salt (g)
Serving Size 100 g
370
2.3
0.6
77
5
2.5
9.1
0.037
Zaro Waste Pasta
There are some food wastes we can easily save in our everyday life such as corn stalk, eggshell, onion peel, pistachio shell, and sunflower seed shell. They are valuable stocks we are wasting. Perfectly edible and nutritious. I made fettuccine with these food scraps. To reduce the volume, pasta is wrinkled, and packed in bioplastic to reduce the use of fossil fuel resources, a smaller carbon footprint, and faster decomposition.
Nutrition: High protein in corn stalk, rich calcium in eggshell, onion peel is excellent source of vitamin A, C, E and numerous antioxidants.
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Seaweed is an increasingly popular ingredient in cuisines all over the world. It's the best dietary source of iodine, which helps support your thyroid gland. It also contains other vitamins and minerals, such as vitamin K, B vitamins, zinc and iron, along with antioxidants that help protect your cells from damage. Also it can remove toxins from seawater as it grows.
Insect Pasta
Insect takes up far less space than any traditional livestock. They need only 2kg of feed to produce 1kg of protein, which is five times less than a cow. This is important because the feed for the livestock also needs land as well as irrigation, taking up our valuable water resources.
Insect pasta has mild nutty flavor and full of high quality protein and they are rich in non-dairy calcium, Also high levels of monounsaturated and polyunsaturated fatty acids, and are rich in micronutrients such as copper, iron, magnesium, manganese, phosphorous, selenium and zinc, as well as vitamin A, vitamin B12 Insect proteins also have higher digestibility levels than vegetable proteins.
Insect Pasta Nutritional value
Total Fat (g)
Saturated Fat (g)
Cholesterol (mg)
Sodium (mg)
Carbohydrate (g)
Dietary Fiber (g)
Sugars (g)
Protein (g)
Vitamin A (%)
Vitamin C (%)
Calcium (mg)
Iron (%)
Vitamin B12 (%)
Serving Size 100 g
3
1
10
80
35
3
5
12
0
2
2
8
10
Seaweed Pasta
Seaweed Pasta Nutritional value
Saturated Fat (g)
Protein (g)
Carbohydrates (g)
Sodium (mg)
Potassium (mg)
Cholesterol (mg) 0
Vitamin A
Vitamin C
Calcium
Iron
0
0.2
1.3
37
12
0
0.3%
0.7%
2%
2.2%
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Broccoli Stem Kimchi Ravioli
According to a registered dietitian with a background in gut health and fermented foods, Tayler Silfverduk, there are many health benefits to include kimchi in the diet. It’s made with anti-inflammatory ingredients such as garlic, ginger, and red pepper flakes. That on top of the powerful antioxidants found in vegetables all work together to make this a strong anti-inflammatory dish.
The fermented nature of it means that the nutrients in it are more bioavailable. Meaning the body can absorb the nutrients in the vegetables and other ingredients better than if they were raw or cooked. This is because the bacteria during the fermentation process partially digest the ingredients making the nutrients in them easily accessible to your body.
Waste Saving Gnocchi
According to the Food Security Report 2021, the potatoes are the most wasted vegetables in the UK following carrots, onions, Brussel sprouts and peas. The food waste saving gnocchi designed with these ingredients.
One of the most common foods to be wasted here in the UK is vegetables. It is estimated that the UK wastes about 1.8 million tonnes of vegetables every year. The food design can save the food waste to ecourage people to consume the food delightly without knowing they are saving the waste.
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Pasta Plates Design
