This innovation makes it possible to produce flat pasta which swells during cooking. To do this, the researchers stamped tiny grooves in the flat pasta dough, made of only 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 when baking. 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, researchers can control the shape of the pasta when baked.
Processed pasta looks and tastes like traditional pasta, opening up new possibilities for food design and enabling flat-packed pasta that would reduce packaging, save storage and transportation space, and potentially reduce time. and the energy needed 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. Informatic school. “We decided to examine how the morphing material technology we were developing in the lab could create flat-packed pasta with similar durability results. »
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