The noodle droid lies dormant between orders. Its head is a block of dough, its arms fitted with horribly sharp blades. In front of it, a cauldron of scalding water froths and spits in anticipation. An order hits the kitchen: knife-sliced noodles topped with heritage pork ragu. At the press of a button, the doughbot wakes, trains the blades on its porcelain face, and braces for violence.