People seek self-expression in everyday activities like cooking. Molecular gastronomy has presented itself as an innovative way to stimulate senses. Using physicochemical techniques and natural additives, it constructs and deconstructs textures making extremely attractive and innovative plates.
This spaghetti maker is a small and handy product inspired by molecular gastronomy. Its use is based on simple steps that can result in endless different results. The final result: spaghetti of any flavor, which may be of a variety of shapes according to the chosen nozzle. Spaghetti can be prepared from any juice: fruits, vegetables, anything.
Simply mix the juice with agar, which is an additive obtained from seaweed, and bring it to the boil. This innovative tool sucks the resulting liquid mixture, cools it and extrudes it as the user draws on the dish. This spaghetti, made of healthy ingredients, can be served cold or hot.
Designers
Thabata F. Oliveira
Vinícius H. Ladivez
Project
Concept Product for Electrolux
