Today I came across a really appetizing interesting site, which is an excerpt from a book called Pasta by Design, by George L. Legendre.
What is so wonderful about it – to me at least – is that it brings together the math which produces the curves in the pasta, the technical reproduction of the pasta shape (which looks like a stipple contour drawing!), and then photographs, a brief origin / history of the shape, and even recommendations on how to eat it!
You can browse the interactive site on the New York Times website.
And a shout-out to one of my favorite bloggers Nathan Yau at FlowingData, for his brief post and link to the original work.