Origami Pasta

 

Although this is not a straight math topic, it is quite fascinating and does involve behind the scenes math. I was listening to Science Friday and they had a segment on Origami Pasta which is a 3 D printed pasta.  It is printed flat but when placed in water, it changes into shapes.

Two scientists from Carnegie Mellon pondered the idea of having a pasta what could be purchased in a flat form and then changes to the more traditionally shaped pasta when cooked.  If they could do this, then pasta would take up to 60 percent less space in the shelves, and be easier to stack.

These researchers mapped out the various ridges on the flat pasta so that when it is placed in hot water, they've discovered that the pasta swells at different rates in the ridges and valleys.  Knowing how these ridges and valleys react, it is possible to have pasta curve into boxes, rose shaped flowers, and others.

This has not been the first look at this type of pasta.  The idea originated at MIT back in 2014 when certain scientists were working on a project and watched the Star Wars film in which Rey adds a powder to water and ends up with a fully baked loaf of bread.  They created a pasta film made out of a gelatin film and edible fibers.  The gelatin film is actually composed of two layers, one is the top dense layer with a bottom layer that is porous.

These researchers have been able to design it so the flat strands form into the shape of a flower, and pasta shapes such as rigatoni and macaroni.  In addition, they worked with a couple chefs in Boston to figure out ways of using the product in restaurants.  They ended up creating transparent disks of gelatin flavored with plankton and squid ink that immediately wrap around caviar.  They also made strips of noodles that separated when added to hot liquid.  Both tasted pretty good and the texture was great. 

The research was taken up by people at Carnegie Mellon materials research in which they would create among other things, a pasta that pops into its proper shape when added to water.  They are working with the pasta company Barilla who is providing Italian pasta flour so they can make a real pasta instead of something made out of gelatin. A pasta that tastes like it should, hold up like it should, and mix with sauces appropriately.

The process requires grooves to be placed in the pasta as it is made.  It is the positioning of the grooves which will determine how the pasta is shaped because the grooved area expands less than the smooth regions. If this is successful, it will revolutionize the pasta market because it will mean the pasta takes less space, so it can be transported and stored more efficiently.  

In addition, it has possible applications in other fields such as robotics and biomedical devices.  Let me know what you think, I'd love to hear.  Have a great day.