this post was submitted on 27 Mar 2026
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[–] Omgpwnies@lemmy.world 25 points 1 day ago (3 children)

How about a fresh (as in not dried) spaghetti noodle that's passed directly from the extrusion, through a trough of boiling water with a conveyor belt to move it along and support the weight, then direct to the plate?

[–] Amelia42@piefed.blahaj.zone 10 points 1 day ago* (last edited 1 day ago) (2 children)

Well that would be fantastic, if not for Article 128 in the Costituzione Della Repubblica Italiana; as this states no pasta may be cooked directly from extrusion, except in the circumstances of impending death, as laid out in Article 110. So you may certainly try such a procedure, but you risk becoming an international criminal.

I've looked at it from every angle, as I am certified the best master debater.

[–] Ste41th@lemmy.ml 2 points 10 hours ago* (last edited 10 hours ago) (1 children)

See the thing is just because there is a law or article or what ever about it, doesn’t mean it’s going to get followed or that - that action is physically undoable.

There are laws saying we can’t do stuff, but people break them anyway.

So the conveyor idea might work perfectly fine therefore proving you wrong about this whole debate.

THANK YOU FOR YOUR ATTENTION TO THIS MATTER ~/s~

[–] Amelia42@piefed.blahaj.zone 2 points 8 hours ago (1 children)

Break the... law? On... purpose??

THIS ONE RIGHT HERE OFFICERS COME QUICK

[–] Ste41th@lemmy.ml 2 points 6 hours ago

Places uno reverse card on table

[–] balderdash9@lemmy.zip 3 points 1 day ago* (last edited 1 day ago)

This is actually how internet debates go. I should know, I'm an expert!

[–] anon6789@lemmy.world 4 points 1 day ago (2 children)

I don't even think you'd need a special pot. A fresh noodle into enough water you can provide gentle agitation without whacking the noodle excessively, slide it out the pot into a colander, and then again gently slide onto plate. If you want more even saucing, I'd go from colander back into a pot with some sauce on bottom, then pour more sauce over top, and out to plate to get a more even coating without having to pull the noodle through sauce. You could even hand form the noodle with a bit of work. Roll noodle dough into a sheet and make alternating cuts like this and then smooth out the bends.

To me, the real trouble with a long noodle is: then what? Would you slurp a 100 ft noodle in one go, stopping for breaths?

[–] MrShankles@reddthat.com 2 points 23 hours ago (1 children)

Circular breathing of course, no need to stop

[–] anon6789@lemmy.world 1 points 22 hours ago (1 children)

Lol I did think of that, but I still thought most people's mouths would need a break, and the second that noodle stops moving and trips the gag reflex, all chaos could break loose! That's potentially a lot of night to have change course on you! 😧

[–] MrShankles@reddthat.com 2 points 21 hours ago

I posted this further down the thread... but

Except hands free

[–] Sculptor9157@sh.itjust.works 3 points 1 day ago

We were going to do that, but it was deemed to be dark magick too powerful to unleash on this plane. We instead focus on room temperature superconductor research.