Abstract
White flour may be directly electrospun, providing a starch nanofiber alternative which avoids unnecessary industrial extraction and purification. By dissolving 17 wt% flour in warm formic acid and cooling, a dope can be created which can be electrospun into porous mats of 372 nm fibers of pasta.
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I’m surprised no Italian researchers were involved in this study.
The Italians had the sense to ask whether they should.
I can eat so much more angel hair than spaghetti that I suspect I could eat infinite amounts of nano pasta. Finally, some good news for the year.
Spaghetti is going to be the new Kevlar. Bulletproof Spaghetti Vests.
