Chemists Create the World’s Finest Spaghetti

Chemists have successfully created the world's thinnest spaghetti, pushing the boundaries of both imagination and culinary science.

A Culinary Breakthrough for Medical Science

Imagine spaghetti strands thinner than some wavelengths of light, invisible to the naked eye. This is what researchers at University College London have achieved, outdoing famed chefs and Italian grandmothers alike.

These ultra-thin noodles are actually starch nanofibers, just 372 nanometers wide, and their findings have been published in the journal Nanoscale Advances.

Starch Nanofibers with Promising Applications

While the concept of the “world’s thinnest spaghetti” might sound whimsical, starch has significant potential medical applications.

For instance, using starch nanofibers in bandages could enhance wound healing. These nanofibers are capable of blocking bacteria while allowing moisture to pass through.

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An Innovative Electrospinning Process

Rather than undergoing an energy-intensive process of refining their own plant cell starch for nanofibrillation, these chemists chose a simpler approach. They created their nanofibers directly from store-bought flour.

Their nanofibers were crafted using a method called electrospinning, which involves pulling a mixture of flour and liquid through tiny metal holes using an electric charge, creating fibers just a few nanometers wide.

A Potential Yet to Be Fully Explored

There is still much to explore before these starch nanofibers make their way into medical offices.

As co-author Professor Gareth Williams from UCL School of Pharmacy stated, “I don’t think they’d be useful as pasta, unfortunately, as they would cook in less than a second, before you could even get them out of the pot.”