Bulky pasta types (such as farfalle and fusilli) require more packaging which means they are trickier to transport and lead to more waste (and boxes that seem to be half full of air). Scientists tackled the problem by designing flat pastas that can transform into 3D shapes when cooked. They do this by simply scoring the flat dough with specific grooved patterns, whose depth and spacing determine how the pasta will form when boiled. They can not only create classic pasta shapes (even spirals/etc), but new shapes as well.
They fed their data into computer models, which they hope will allow them to automate the technique and make it easier for food manufacturers to produce and deliver a loaded menu of morphing pastas.