World’s Thinnest Spaghetti. UCL
A UCL-led research team has created the world’s thinnest spaghetti, around 200 times thinner than a human hair.
This isn’t a new food innovation but a breakthrough in producing ultra-thin nanofibers—materials with promising applications in medicine and industry. Starch-based nanofibers, derived from plants, can be used in bandages for wound healing, bone regeneration scaffolds, and drug delivery. However, traditional methods of extracting and purifying starch are resource-intensive.
World’s Thinnest Spaghetti. UCL
The researchers propose a greener alternative: creating nanofibers directly from starch-rich ingredients like flour. Using a method called electrospinning, they produced spaghetti just 372 nanometers wide. The project, led by Beatrice Britton as part of her master’s in chemistry at UCL, is detailed in Nanoscale Advances.
Co-author Dr Adam Clancy (UCL Chemistry) said:
“To make spaghetti, you push a mixture of water and flour through metal holes. In our study, we did the same except we pulled our flour mixture through with an electrical charge. It’s literally spaghetti but much smaller.”
source UCL
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