Physicists at the University of Warwick created a new hard-to-eat pasta shape they call anelloni to demonstrate the complicated formations ring-shaped polymers can form when they intertwine.
Since anelloni highlights how polymers tangle together into dense formations by tangling pieces of pasta together into a lumpy mess, scientists Davide Michieletto and Matthew Turner basically created the most annoying pasta to eat of all time, usurping even slippery, boring linguine.
Combining science and food can have delicious results, like the molecular gastronomy of high-end restaurants. Other times, the results are good for research but bad for your mouth.
The decision to use delicious carbs to showcase science is hard not to get behind, but I hope the physicists will come up with a demonstration that results in food that is not a jumbled frustration headache. Michieletto and Turner primarily focus on computer simulations of polymers, so this foray into kitchen experiments may not get a repeat.