CMU Lab Leads Development of Pasta That Morphs

Flat-packed noodles create more sustainable packaging, transportation and storage
From tubes of penne and rigatoni to spirals of fusilli and rotini — the iconic shapes of pasta make the staple food a bear to package.

A research team led by the Morphing Matter Lab at Carnegie Mellon University is developing flat pasta that forms into familiar shapes when cooked. The team impresses tiny grooves into flat pasta dough — made of only semolina flour and water — in patterns that cause it to morph into tubes, spirals, twists and waves.

The morphed pasta looks, feels and, most importantly, tastes like traditional pasta, opening new possibilities for food design and allowing for flat-packed pasta that would cut back on packaging, save space in storage and transportation, and possibly reduce the time and energy needed for cooking.

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