![]() ![]() They started out with hand stamping, and as you can see in the video below, they ended up using a four-axis gantry for more precise impressions. Finally, they stamp the dough with pieces of plastic they designed and 3D printed, using a food-safe mold release in between. The dough is rolled out flat and cut down into shapes as normal, although most of them are new and exciting. The team starts with simple sheets of pasta made the traditional Italian way, with nothing but semolina flour and water. With the morphing mechanism sorted, the researchers traded their lab coats for aprons and got to work applying it to dough. They experimented with groove types, weighing cuboid-shaped square wave grooves against frustrum-shaped Kit Kat side-view grooves, and found that the frustrum-shaped grooves maximized the curvature of the bent PDMS. In order to find a suitable morphing mechanism for pasta, the team turned to PDMS, a silicone that is widely used to study kinetic behaviors. It would be dead simple to recreate this experiment at home with 3D-printed stamps, as long as you used food-safe mold release like the researchers did. It’s like kerf-bending wood, or running a scissor blade along grosgrain ribbon in order to curl it. We love the simple utility of this so much. Sounds to us like the one thing that can supplant lo-fi/hip-hop beats to study/relax to. So they came up with a way to do it by stamping the pasta, which they call “ groove-based transient morphing“. However, their method required additives, which likely wouldn’t fly with consumers or pasta manufacturers. The team has spent the last few years experimenting with 2D films of cellulose, protein, and starch to make them morph into 3D shapes as they absorb water. This probably goes without saying, but they were inspired by IKEA’s packaging MO and sought to apply that flat-pack principle to food. Just a few of the fun shapes they created. So what if you could keep your plethora of pasta in, say, a filing cabinet? A research team led by the Morphing Matter Lab at Carnegie Mellon University have created a way to make flat-pack pasta that springs to life after a few minutes in boiling water. ![]() And because of all that necessary air, much of the packaging goes to waste. But storing large quantities of shapely pasta takes up quite a bit of space. Because of these factors, pasta is often served in extreme situations to large groups of people, like soldiers and the involuntarily displaced. The great thing about pasta as a food is that it’s simple to make, and it’s more nutritious than potato chips. Everybody knows that 3D pasta is superior to flat pasta because it holds sauces so much better. But seriously, successfully shipping fragile foods requires either flat packing or a lot of extra space, especially if that food comes in a myriad of fun 3D shapes like pasta does. ![]() On the other hand, no one complains about the extra space in their box of fusilli - that would be silly. But even those usually manage to have a few broken ones. If you want flat-pack chips, there’s always those uniformly-shaped potato slurry wafers that come in a can. ![]() Dried pasta can stand up to baked pasta recipes and thicker sauces, like Ree's meaty spaghetti sauce, while fresh pastas are perfect for a light and healthy pasta recipe.When it comes to food packaging, there’s no bigger scam than potato chip bags, right? People complain about the air (nitrogen, actually) inside, but it’s there for a reason - nitrogen pushes out oxygen, so the chips live in a state of factory-fresh dormancy until you rip open the bag and release the gas. You can also decide between dry pasta (which has a distinct chewy texture) and fresh pasta (which is often softer and quicker to cook). When shopping for your Italian dinner menu, you can choose from flat pastas, tube pastas, tiny pastas, and even stuffed pastas. For instance, the thin strands of capellini are perfect for serving with a light and creamy shrimp pasta recipe and the tiny grain-like shape of orzo pasta is great for making pasta salads. But depending on your pasta recipe, the size, shape, and texture of the pasta all play a role in which type you should use.Ĭonsider the final dish before you pick out which pasta to make. Whether it's classic pasta shapes or fun new variations with twists and ruffles, there are so many different options to choose from in the world of pasta. With more than 600 different pasta shapes, it's no wonder Ree Drummond makes pasta one of her go-to easy dinners during the week! "If I were stranded on a desert island and could choose only one category of food to eat the rest of my life, I'd pick pasta hands down," she says. ![]()
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