This innovation makes it possible to produce flat pasta that swells during cooking. To do this, the researchers stamped tiny grooves into the flat pasta dough, made from just semolina flour and water, in patterns that transform it into tubes of penne and rigatoni, spirals of fusilli and rotini, and into other twists and waves as they bake. This is because the grooves stamped into the flat pasta sheets increase the time it takes water to cook that area of the pasta. By carefully planning where and how to place the grooves, the researchers can control the shape of the pasta when it is baked.
Processed pasta looks and tastes like traditional pasta, opening up new possibilities for food design and enabling flat-packed pasta that will reduce packaging, save storage and transport space, and potentially reduce the time and energy required to cook.
“ We were inspired by flat-packed furniture and how it saved space, facilitated storage and reduced the carbon footprint associated with transport.”, says Lining Yao, director of the Morphing Matter Lab at Carnegie Mellon University’s Human-Computer Interaction Institute. Informatics school. “We decided to investigate how the molding material technology we developed in the lab could create flat-packed pasta with similar shelf-life results. »
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