Created the world's thinnest spaghetti, measuring 200 times smaller than a human hair (video).

In recent years, scientists have increasingly been creating various food products in laboratories: it is already known about the creation of lab-grown steaks and fish fillets, and now they have turned their attention to spaghetti—one of the most popular dishes worldwide, as reported by IFLScience.

In a new study, chemists from University College London (UCL) have created the world's thinnest spaghetti. To achieve this, the researchers used regular flour, liquid, and an electrically charged device capable of producing a strand just 372 nanometers wide—by comparison, that is already the wavelength of blue light. The researchers note that the spaghetti strand is so thin that it can only be seen with an electron microscope.

During the study, the scientists used a nanopaste to create a mat that is 2 centimeters wide—the structure is clearly visible, but unfortunately, the individual fibers are not. The researchers point out that during the study, flour and liquid formic acid were twisted using a technique known as electrospinning.

Next, the scientists used a raw pasta mixture, stretching it through the tip of a needle using an electric charge, forming spaghetti—which is essentially 200 times thinner than a human hair. To prepare the spaghetti, a mixture of water and flour is pushed through metal holes. In fact, during the study, the researchers did the same thing, except they passed the flour mixture through an electric charge. The team effectively created spaghetti, but on a much smaller scale than we are used to seeing.

The work was carried out by Beatrice Britton as part of her master's program in chemistry at UCL—it was she who essentially succeeded in creating the thinnest pasta in the world. It is known that the second-thinnest pasta in the world is spaghetti measuring 400 microns wide, which is about 1000 times thicker than the record holder. Interestingly, this pasta is not actually made by machines—it is handcrafted by about 10 women in the Sardinian town of Nuoro.

However, according to co-author of the study, Professor Gareth Williams, unfortunately, the world's thinnest pasta is unlikely to be useful as a food item, as it would digest in less than a second—essentially before we can even take it out of the pot.

At the same time, the researchers note that they did not intend to develop a new form of pasta. In reality, the scientists plan to use these starchy nanofibers for interesting technical applications, including in the medical field.

According to Professor Williams, nanofibers, including those made from starch, show potential for use in wound dressings due to their high porosity. The team also believes that nanofibers could serve as scaffolds for tissue regeneration, as they mimic the matrix—a network of blocks and other molecules that cells build for support.

The researchers also emphasize that starch is actually a promising material for use since it is abundant and renewable. Moreover, starch is the second-largest source of biomass on Earth after cellulose and, importantly, it is biodegradable—meaning it can break down in the body.

At the same time, processing starch requires more handling. Now, the scientists have demonstrated that there is a simpler way to manufacture nanofibers using flour. In the next phase, the researchers plan to study the properties of the new product, as well as how quickly it decomposes and how it interacts with cells. Additionally, the scientists are trying to find a way to produce the new material on a larger scale.