The world’s thinnest spaghetti, crafted by researchers at University College London (UCL), is far from an ordinary culinary creation. this extraordinary innovation isn’t destined for dinner plates. Instead, it holds potential for wound healing and tissue regeneration.
Measuring just 372 nanometers in diameter—200 times thinner than a human hair— this nanopasta is made from flour and formic acid, unlike traditional pasta. The formic acid plays a crucial role in breaking down starch into smaller units, enabling the creation of nanoscale threads. The researchers utilized a technique called electrospinning, in which a high-voltage electric field pulls a thin jet of solution through the air. This process produces ultra-thin fibers that deposit onto a collector in a solid mat-like form.
The UCL team’s work, published in Nanoscale Advances, sets a new record, surpassing the world’s thinnest handmade pasta, su filindeu (“threads of God”)—a Sardinian delicacy that is a thousand times thicker. While the nanopasta is invisible to the naked eye as individual strands, its collective structure can be seen when it forms a mat just 0.8 inches wide.
Applications for this ultra-thin “spaghetti” extend far beyond the kitchen. The nanofibers have been designed as a porous scaffold for biomedical use, aiding in tissue repair and healing wounds. By using flour as the base material, the researchers have developed an eco-friendly, scalable method for producing nanofibers. The team is now exploring how the material interacts with cells, its disintegration rate, and its potential for mass production.
Although its culinary potential is limited—UCL Professor Gareth Williams quipped, “It would overcook in less than a second”—its contributions to medical science may revolutionize regenerative therapies.
Source: UCL