MIT researchers develop a shape-shifting pasta of gelatin and cellulose

MIT researchers have developed a new pasta prototype: a shape-shifting noodle that could significantly cut down on the cost of selling, and shipping, a box of macaroni.

But hold the sauce, as these are not your nonna’s gnocchi. The researchers engineered their flat sheets of “pasta’’ out of gelatin and cellulose, and designed them to twist and curl into rotini and saddle shapes when exposed to water. Read more on Boston.com