Scientists Have Created a New Pasta Shape to Explain Polymer Physics

A new ring-shaped pasta has been designed to help scientists understand an area of polymer physics

Anelloni pasta was created in the name of scientific exploration. 

Physicists from the University of Warwick have created a new, ring-shaped pasta to explain “one of the last big mysteries in polymer physics,” revealed in Physics World this month.

The new pasta is a ring-shaped creation called “anelloni” (annello is Italian for “ring”), and was made with just two eggs and 200 grams of flour by physicists Davide Michieletto and Matthew S Turner.

When cooked and thrown into a bowl, the pasta loops get tangled together, much like ring-shaped polymers do.

The researchers themselves identify ring-shaped polymers as “very poorly understood,” so we won’t get involved with the details — we’re only here for the food.

Watch the video below, taken at the headquarters of Physics World, to see the physicists tackle a bowl of anelloni, which behave a little differently than any other bowl of pasta and are much harder to extract individually.

"[W]hen it comes to eating pasta, the Italians were right all along - you're better off sticking to spaghetti, which you can eat nice and quickly,” the team concludes. “Make yourself a bowl of anelloni and it's likely to have gone cold by the time you've pulled all the rings apart and struggled your way to the messy end.”