Bulky pasta like farfalle (fancy name for the bowtie pasta) and fusilli (the corkscrew pasta also called the rotini in the USA) require more packaging and take up more shelf space on the store than thinner varieties like spaghetti and angel hair pasta.But thanks to a new "morphing" techniques developed by researchers, that problem may be, ahem, licked once and for all!Led by researchers from the <a href="https://www.morphingmatter.cs.cmu.edu/" class="on">Morphing Matter Lab</a> in Carnegie Mellon University, scientists can now <a href="https://advances.sciencemag.org/content/7/19/eabf4098" class="on">"program" flat dough</a> made from semolina flour into three-dimensional shaped pasta once boiled. They accomplish this by placing specific patterns of geometrical grooves or ridges on the pasta.With artificial intelligence, the scientists could even automate the process and make it easier for food manufacturers to create various shaped pasta for the consumers.#pasta #geometry #morphing #packaging #dough #semolinaflour #boiling #artificialintelligence #AI