Para Pasta , ,  - FRANKEN\ARCHITEKTEN

Para Pasta

“Pasta revolutionized culinary architecture. A morsel of pasta is made up of small, mostly geometrical elements which are made by hand and cannot be found in nature.” Ingredients for 4 people: 8 sheets of lasagna Water Olive oil Salt Epilog helix 24 medium-sized laser system Lime sauce 3 tbsp butter Freshly ground pepper Salt 2 tbsp flour 2 tsp lemon juice 1 tsp freshly grated lime zest
Peter Kubelka “Architektur und Speisenbau”, in “Der Architekt, der Koch und der gute Geschmack”, 2007

Modern pasta production reflects the basic principle of industrial production: Standard and repetition. Parametric non-standard production generates self-similar, but not identical unique specimens of mass-produced quality. The parametric pasta transfers the principle of this paradigm shift to pasta production. Mass-produced lasagna sheets are cut with a laser in such a way that during the cooking process, they transform into unique specimens with non-repetitive forms.

Project-Team Prof. Bernhard Franken, Berthold Scharrer, Eduardo Costa
Status Realised 2007

Narrative Spaces

parametric

"Parametric design, often linking the contextual with the meta-
phorical, is a
transparent and formal approach to the creation of a narrative archi-tecture."

more...

semantic

scenographic

ritual

Publications

  • Instant , Frankfurter Architekten kochen für Frankfurt, Thomas Feicht, Para Pasta, Axel-Diel Verlag , 2008
  • Spatial Narratives,Conway Lloyd Morgan, Av Edition,2008

Own Publications

  • What Architects Cook Up, Architekten kochen, Para-Pasta mit Limettensauce, Bernhard Franken, Detail Verlag, 2007
  • INSTANT, Frankfurter Architekten kochen für Frankfurt, Para-Pasta, Bernhard Franken, Axel Dielmann Verlag GmbH, 2007