The great Philippe Starck tried mandala. Some parts of it, the walls, were very thick, and the others were thinner, so when you would boil the pasta, some of it would be completely mushy while part of it was too crunchy and uncooked.
El gran Philippe Starck intentó con la "Mandala", un tipo de pasta con unas paredes muy gruesas, y otras partes más finas, de modo que al cocinar la pasta, en unas partes quedaba muy cocida y en otras partes quedaba crocante o cruda.