Canadian Pizza Magazine

Researchers engineer shape-shifting noodles

By MIT News   

Features In the Kitchen Ingredients MIT pasta

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

Print this page


Stories continue below