Future noodles will only reveal their shape after being placed in water

Hold the nonna, perché it will freak out: Researchers at MIT, the Massachusetts Institute of Technology, are developing a new species of dough that looks like a small leaf and only reveals its true shape after being put into the water. This noodle of the future is made of protein, cellulose and starch and has been dubbed the “transformative appetite concept”.

According to people at MIT, specifically Tangible Media Group, they considered the project because of the scarcity of space in today's homes. Proper storage is becoming increasingly difficult, and traditional noodle packages would be a "villain" in the pantry as they take up a lot of space, especially if they have larger shapes such as penne, fusilli, rigatoni or serpentine.

The amount of possible new shapes of the noodles of the future is virtually endless! It is made of two gelatinous layers with different densities. On this blade is placed a minimum slice of precast cellulose in 3D printers. Inside the pan, one of the layers absorbs more water and eventually folds over the other, taking the shape of the pulp sheet over them.

The only problem, however, is that this noodle doesn't taste like ... noodles! That's right! The biggest problem for scientists lies in making the product more appetizing for the market accustomed to traditional pasta.

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