Scientists at Carnegie Mellon University (CMU) have taken inspiration from flat-packed furniture to reimagine the way pasta is created, developing a flat form of the food that morphs into conventional shapes as it boils. By taking this approach to pasta-making, the researchers believe we could save on packaging, transportation and energy costs associated with its production, all while having it taste just like the real thing.Continue ReadingCategory: ScienceTags: Food, Carnegie Mellon, Materials

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