Abstract
White flour may be directly electrospun, providing a starch nanofiber alternative which avoids unnecessary industrial extraction and purification. By dissolving 17 wt% flour in warm formic acid and cooling, a dope can be created which can be electrospun into porous mats of 372 nm fibers of pasta.
I can eat so much more angel hair than spaghetti that I suspect I could eat infinite amounts of nano pasta. Finally, some good news for the year.