Apostotize - A New Way to Make Mafalda

The ruffles are falling off because their connection points are too thin. The rest of the shape is turning soft and flat because, again, it's too thin to stay firm when cooked. We need to make the whole shape thicker, but in th per precise world. This change is a big deal. Giovanni says it'll require re designing the dye, which will cost four thousand dollars on top of the five thousand i've already spent. But i'm betting it'll be worth it. With this one change, wo should be good to go.