SCIENCE VISUALIZED
This pasta is no limp noodle. Imprinted with carefully designed arrangements of grooves, flat pasta morphs as it cooks, forming tubes, spirals and other shapes similar to those traditionally used for the starchy sustenance. The technique could allow for pasta that takes up less space during shipping, Lining Yao and colleagues report May 5 in Science Advances. Pasta aficionados “are very picky about the shapes of pasta and how they pair with different sauces,” says Yao, who studies the design of smart materials at Carnegie Mellon University in Pittsburgh. But those shapes come at a cost: excess packaging and inefficient shipping. For some varieties of curly pasta, more than 60 percent of the packaging space holds air, the researchers calculated. Starting with flat noodles, Yao and colleagues stamped a series of grooves onto one side. As the pasta absorbed water during cooking, the liquid couldn’t penetrate as fully on the grooved side, causing the noodles to swell less on that side than on the smooth side. That asymmetric swelling bent the flat noodles into a curve. By changing the arrangement of the grooves, the researchers controlled the final shape (two columns at near left). Computer simulations of swelling pasta (two columns at far left) confirmed the bending mechanism and may help guide the design of new shapes. The technique isn’t limited to pasta. Another series of experiments, performed with silicone rubber in a solvent, produced similar results. While the cooked pasta held its curved shape thanks to neighboring grooves fusing together, the silicone rubber eventually absorbed enough solvent to flatten out again. Removing the silicone from the solvent caused the silicone to bend in the opposite direction. This reversible bending could be harnessed for other purposes, such as a grabber for robot hands, Yao says. The pasta makes particularly good camping food, she says. A member of her team brought it along on a recent hiking trip. The pasta slips easily into a cramped pack but cooks into a satisfying shape. — Emily Conover
MORPHING MATTER LAB/CARNEGIE MELLON UNIV.
Engineering more space-efficient pasta
32 SCIENCE NEWS | June 5, 2021
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