Flat-Packed Pastas That Pop Open When Cooked
Inspired by space-saving flat-packed furniture, scientists at Carnegie Mellon University have developed a technique for making pasta shapes that start out flat when dry but “morph” into their final 3D shapes when cooked. The secret is stamping different groove patterns into the pasta dough.
The solution: something Wang, Yao, and their co-authors term “groove-based transient morphing.” They found that stamping flat pasta sheets with different groove patterns enabled them to control the final pasta shape after cooking. According to the authors, the grooves increase how long it takes to cook that part of the pasta. So those areas expand less than the smooth areas, giving rise to many different shapes.
The team found that the pasta reached its maximum bending angle after about 12 minutes and retained this angle for around 20 minutes before it began to bend back. The researchers were able to produce simple helical and cone shapes, as well as more complex saddles and twists (the latter achieved by introducing double-sided grooves).
I am assuming those grooves would also aid in holding sauce better, a topic we’ve delved into recently. You can read the full research paper on the morphing pasta here. (via the prepared)Tags:designfoodscience
This entry originally appeared at kottke.org/21/06/flat-packed-pastas-that-pop-open-when-cooked, and may be a summary or abridged version.