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Features In the Kitchen Ingredients
Researchers engineer shape-shifting noodles


June 9, 2017
By MIT News

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Cambridge, MA – Researchers from MIT’s Tangible Media Group have created flat sheets of gelatin and starch that, when submerged in water, instantly sprout into three-dimensional structures, including common pasta shapes such as macaroni and rotini. The innovation could save on shipping costs. MIT News reports. | READ MORE