Scientists have created the world's thinnest pasta – although diners shouldn't expect to find it on their plates any time soon. Or ever.
The college said in a recent press release that this “nanobasta” was manufactured as part of an experiment at University College London.
Unlike traditional pasta, nanopasta is not edible and is not meant to be eaten – even though it is made from it Flour and water.
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While spaghetti, angel hair and the like Types of pasta Typically made using an extruder or specialized kitchen tool, the method for making nanopasta was similar – but on a much smaller scale.
“To make spaghetti, you push a mixture of water and flour through metal holes. In our study, we did the same thing, except we pulled Flour mixture “Through an electrical charge,” Adam Clancy, a lecturer in inorganic and materials chemistry at University College London, said in a press release.
The 'nano-noodles' created by scientists at University College London are a thousand times smaller than the smallest existing pasta. (Beatrice Britton)
Scientists did “pasta” As a way to test the feasibility of using starch to create nanofibers.
Gareth Williams, professor of pharmacy at University College London, said in a press release that these nanofibers have the potential to be used in wound dressings or other medical settings.
“In addition, nanofibers are being explored for use as a scaffold for tissue regrowth, because they mimic the extracellular matrix — a network of proteins and other molecules that cells build to support themselves,” he said.
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Clancy noted that starch nanofibers have advantages over other materials.
“Starch is a promising material to use, because it is abundant and renewable – it is the second largest source of biomass on Earth, after cellulose. It is biodegradable, meaning it can be broken down in the body,” Clancy said. release.
Standard pasta is shown. Scientists created the new 'nanoblast' as a way to test the feasibility of using starch to produce nanofibres. (Istock)
However, starch “requires a lot of processing” before it can be purified.
He said that these nano-noodles are evidence that there is a “simpler way” to make these fibers.
“The next step will be to investigate the properties of this product. We want to know, for example, how quickly it breaks down, how it interacts with cells, and whether you can produce it on a large scale,” he said.
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The nano-noodle is 372 nanometers in diameter, which is 1,000 times thinner than the world's second-thinnest noodle.
That pasta, called “su filindeu,” is 400 microns wide and is made by hand in Sardinia, according to the statement.
Scientists have created a 2cm 'mat' of nanofibers, which is the only way these objects can be seen.
A 'mat' of nano-noodles created by University College London can be seen. Individual nanofibers cannot be viewed without an electron microscope. (Beatrice Britton)
However, the individual filaments are too small to be seen without the aid of a scanning electron microscope, according to the statement. It's also too thin to cook at all, the researchers said.
While angel hair pasta – the thinnest variety of pasta widely available – takes four minutes to cook in boiling water, nano pasta will cook even faster.
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The nanopasta “will overcook in less than a second, before you can take it out of the fryer,” Williams said.
