CMU Lab Leads Development of Pasta That Morphs Into Shape When Cooked
Flat-Packed Noodles Create More Sustainable Packaging, Transportation and Storage Aaron Aupperlee Print A team of researchers led by the Morphing Matter Lab is developing flat pasta that forms familiar shapes when its cooked. Their work is the cover story in this months issue of Science Advances. People love pasta for its shapes — from tubes of penne and rigatoni to spirals of fusilli and rotini. But what makes farfalle different from conchiglie also makes the ...
Teng Zhang Owen Wang National Natural Science Foundation Of China Matter Lab Syracuse University Matter Lab At Carnegie Mellon University
Source: cmu.edu