‍Guest Feature: Chris Barrette on the Craft of Pasta

For this prompt review, Render Weekly collaborators Linda Bui, Ryan Krause, and Tyler Anderson sat down to reflect on the community’s submissions and invited a guest from outside the design world to join the conversation: Virginia-based pasta chef Chris Barrette, known online as @sushiflume.

Chris brings a deep understanding of traditional technique and shape-making, honed through years of work in professional kitchens and personal experimentation in what he calls his “pasta lab.” His background is rooted in culinary craft, but his obsession with form and structure mirrors many of the same instincts found in design.

The group gathered to critique, discuss, and highlight standout entries from the #rwpasta challenge—focusing on originality, visual storytelling, feasibility, and presentation. Together, they organized the work into broad categories: extruded shapes, filled pastas, and hand-formed ideas, reviewing each submission through a shared lens of design thinking and kitchen practicality.

‍

Highlights from the Challenge

SHELLS! by Derek Elliott
Derek’s entry reimagined the iconic Eames shell chair as a pasta shape and branded product—bridging industrial design history, form play, and visual storytelling in a sharp, cohesive package. The project wasn’t just about the pasta itself (though the folding, organic geometry read cleanly); it was about the whole system around it. From the packaging mockup to the nod to “furniture for first-year design students,” everything pointed to a deeper concept with tongue-in-cheek precision.

The execution was polished across the board, pairing playful form language with visual cues drawn directly from modernist furniture design. It was also one of the few entries to fully develop a brand presence, making it feel like something that could sit on a shelf or in a student design portfolio.

This one stood out for its clarity, humor, and the way it linked pasta with another design icon. It was thoughtful without over-explaining, referential without being derivative—and a great example of how context can elevate a simple shape into a fully realized idea.

‍

Ravioli Trepetali by Tim Zarki
Tim’s submission was one of the most fully realized dishes in the entire challenge. Designed as a three-petal ravioli filled with lobster and served in a briny, tidepool-inspired broth, the concept extended well beyond shape. From the organic bowl form to the edible seaweed and surface tension in the broth, every element was built to support the experience of the dish.

Using Houdini for simulation and Blender for additional detail modeling, the submission demonstrated not only technical skill but also a clear understanding of how to balance multiple components—form, filling, plating, and atmosphere. The resulting render feels like it belongs in a fine-dining publication, not just a shape study.

Zarki's entry hit squarely on the challenge’s broader goals: visual storytelling, believable realism, and thoughtful integration of concept and technique.

‍

Coral by Sara Fernández Herrero
Coral stood out for its subtle motion and ridged texture, sculpted using principles of differential growth. It felt grounded in tradition but pushed just far enough to feel fresh. “I could see a thinner sauce getting caught in all those grooves,” Chris said, noting the form could realistically be manufactured with a custom die.

‍

The Treadaletti by Kyle Sullivan
With a form inspired by tank treads and segmented rollers, this design offered strong bite and high texture. “A lot of pasta is too smooth,” Chris noted, “but this one had the kind of rough surface that really holds sauce.” The groove details were both graphic and functional, making this a standout from a production standpoint.

‍

Kerfsta by Katherine Lee
A clever take on kerf bending, this flat pasta was designed to curl as it cooks. A practical concept with clear logic and a nice payoff in terms of transformation and texture.

‍

My Childhood Craft Pasta by Kyle Hamm
This entry leaned into memory and humor, built around school craft tables and purple glue sticks. The scene-building, desk environment, and color palette made it more than just a shape—it was a moment.

‍

Loopini by Matteo Ercole
Inspired by the Mobius strip, Loopini’s single twist and added ridges gave it a strong visual identity. Among several similar forms, this one stood out for its detailing and plausible structure. “It edges out the others for me,” Chris mentioned, “just because of those extra ridges—it feels more like pasta.”

‍

Shapelessness by Aaron Snyder
A beautiful expression of motion and material, this submission evoked large, draped hand-rolled pasta. “It’s basically like fazzoletto,” Chris noted. “People eat it with a knife and fork, and it looks almost like fabric when plated.” Despite its abstract look, it referenced real traditions in subtle ways.

‍

Tortellini 4D by Patrick Foley
Combining classic form with high-quality rendering, this pasta was as much a visual showcase as it was a design concept (from a legend in the food rendering space)! The realistic filling added to the appeal, and the tongue-in-cheek nod to 3D software wrapped it up cleanly. “It looks tasty. That’s what matters.”

‍

Ninja Pasta by Krishna Gilda
A star-shaped filled pasta with internal pockets, designed to trap sauce at the center. This submission balanced idea and form well, with an AI-assisted rendering process that carried the whole concept forward cleanly.

‍

Pasta Prints by Jordan Godoy
A speculative design exploring additive manufacturing in pasta making. While the extrusion process raised practical questions, the form language, surface finish, and presentation were especially well resolved.

‍

Extrusion Profile Pasta by Silvester Koessler
Modeled after 80/20 aluminum profiles, this pasta brought hard-edged geometry into a soft material. The structure felt immediately familiar to designers, but also held potential for sauce capture and texture.

‍

Birretti by Jakob Höxtermann
A character-driven trio of novelty shapes—a beer bottle, crate, and microphone—designed with podcasting in mind. Not every day pasta, but clear in intention and full of personality.

‍

Fiorellino Pasta by Linda Bui
The leadoff post and a strong tone-setter for the challenge. Designed around a floral pastina shape and tied to personal family meals, this dish elevated the importance of plating and story. It served as a reminder that context can be just as impactful as form.

‍

Forchetti by Ryan Krause
Designed to nestle perfectly on a fork, this submission brought a clear concept and strong execution. “That gave me a Ratatouille moment,” said Chris. “I used to try and stick every piece of macaroni onto a fork when I was a kid. It just made me smile.” A playful, nostalgic take that still reads as feasible and well-structured.

‍

Quatrioli by Tyler Anderson
A geometric variation on filled pasta, Quatreioli rethinks structure while staying true to familiar techniques. “I’ve never seen someone use more than two sheets to form a ravioli,” Chris said. “There might be something there.” The folded corners give it presence on the plate and suggest new possibilities for layered assembly.

‍

Looking Back

#rwpasta invited submissions that ranged from grounded and practical to speculative and expressive. The combination of traditional techniques, digital tools, and visual storytelling made this one of the most dynamic prompts we’ve seen.

Thanks to everyone who participated, shared their process, or joined the conversation. Hop in on our current bottle opener prompt if you're looking to scratch that 3D itch!

‍