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Rigatoni, fettucine, tagliatelle, penne? We think they’ve had their day.
It’s time to say hello to “anelloni” – a new kind of pasta created by two physicists from the University of Warwick in the UK. Consisting of giant loops, it’s the brainchild of Davide Michieletto and Matthew Turner, who invented the pasta in an attempt to demonstrate the complicated shapes that ring-shaped polymer molecules can adopt.
With its name derived from anello – the Italian word for “ring” – the new pasta is exclusively unveiled in an article that Michieletto and Turner have written in the December 2014 issue of Physics World magazine, which also contains their secret recipe for making it.
The two researchers created the large loops of pasta using just two eggs and 200 g of plain flour. When cooked and thrown together in a bowl, the pasta rings get hugely tangled up, in much the same way that real ring-shaped polymers become massively intertwined with each other.
