UCL scientists have set a new record with their lab-made nanopasta, measuring an astonishing 372 nanometers in width – far thinner than Sardinian chef Paola Abraini’s traditional su finder. Using an electrospinning process, researchers used an electrical charge to draw fine flour threads, creating pasta that’s invisible to the naked eye and even to standard microscopes. This innovative technique mimics the traditional method but on a nanoscale, producing threads that collectively form a delicate nonofibre mat.
Despite its novelty, the nanopasta isn’t practical for cooking – it overcooks in less than a second and relies on formic acid instead of water. However, its true potential lies in medical and industrial applications. Nanofibres made from flour starch, which is renewable and biodegradable, could be a sustainable alternative to plant-derived starch fibres. These fibres show promise for wound dressings due to their porous nature and as scaffolds for tissue regrowth, mimicking cellular structures.
By combining culinary inspiration with advanced science, UCL’s nanopasta demonstrates the surprising versatility of starch nanofibres, opening doors for sustainable innovation.
