The world record for the thinnest pasta has been shattered, though the new, narrow noodles are better suited to wound dressings than the dinner table.
From white flour, researchers made starch-rich nanofibers that are about 370 nanometers thick, on average — or about two hundredths the thickness of a human hair. The nano-noodles could be used in biodegradable bandages, chemist Adam Clancy and colleagues reported October 30 in Nanoscale Advances.
To make the noodle “dough,” the scientists mixed the flour with formic acid, a liquid that helps uncoil the long starch molecules in the flour. “Normally, if you want to cook starch, then you use water and heat to
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