The world record for the thinnest pasta has just been broken.
A team of researchers has created a starch-shaped nano fiber from white powder. These tiny fibers measure about 370 nanometers on average, which is approximately 1/100 of the thickness of a human hair. While these nanofibers may not end up on dinner tables, they are being considered for use in biodegradable bandages.
Scientists combined flour and daggia to produce a new noodle “fabric”. A certain type of liquid was used to break down the long molecules of flour starch.
“Normally, when cooking starch, we use water and heat to break down the tight packing of starch,” explained Adam Clancy. “Instead of cooking it, we chemically treat it with protein to effectively break it down.”
Crosing, a chemist at the University of London in the UK, was part of the team that developed this fabric and achieved the desired consistency. They utilized a technique called Electrospinning to stretch the dough into thin noodles.
In this process, the charge pulled the dough through a needle several centimeters away, causing the starch molecules to intertwine and form a jet with the needle. As the jet flew through the air, the solvent evaporated, leaving behind a thin fiber. After about 30 minutes, the fiber formed a thin mat on the plate.
The new techniques developed by scientists were shared in the October 30 issue of Progress in Nanoscale.
Creating Bandages
This is not the first time a starch nano-fiber mat has been created. Such mats typically have pores that allow water molecules to pass through but are too small for bacteria to enter, making them ideal for bandages and wound dressings.
Past studies have used pure starch in electrospun mats, as opposed to using flour containing starch. The process of extracting pure starch from plant materials requires a significant amount of energy and water. The new research shows that such costly extraction may not be necessary.
“When using flour-based fibers for bandages, the presence of cellulose and protein is not a problem,” the author states.
The author mentions that the dried powder fiber is considered pasta, making it the thinnest pasta on record.
Each noodle is about 1/1000 of the width of Su filindeu, a pasta that is approximately half the width of angel hair noodles with a thickness of about 1 mm (0.04 inch) when cooked. (Fun fact: Su filindeu is exclusively handmade by a single family in Nuoro, Italy.)
So, is Crosing’s nano pasta edible? “I hope so,” he remarks.
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