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 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.
I’m surprised no Italian researchers were involved in this study.
The Italians had the sense to ask whether they should.
Spaghetti is going to be the new Kevlar. Bulletproof Spaghetti Vests.
