The
programmable pasta shapes are the work of Dr. Wen Wang and Dr. Lining Yao whose
idea could radically reduce packaging and shipping sizes for noodles and pasta.
The
most exciting part of the idea is that the pasta shapes are not random, with
the pair working hard to take control of how ingredient reacts when its placed
in water.
The
shapes are made by using two different methods: the first is to apply a
bacterium that shrinks and expands according to humidity, this bacterium is
also used to ferment soybeans. The second method involves using gelatin that
absorbs water and expands.
By
playing with these two factors the duo has produced some impressive results
including flower petal pasta.
Take
a look at the video below for more.
By FDL