This pasta is no limp noodle.
When imprinted with carefully designed arrangements of grooves, flat pasta morphs as it cooks, forming tubes, spirals and other shapes traditional for the starchy sustenance. The technique could allow for pasta that takes up less space, Lining Yao and colleagues report May 5 in Science Advances.
Pasta aficionados “are very picky about the shapes of pasta and how they pair with different sauces,” says Yao, who studies the design of smart materials at Carnegie Mellon University in Pittsburgh. But those shapes come at a cost of excess packaging and inefficient shipping: For some varieties of curly pasta, more than 60 percent of the
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