Researchers at the Hebrew University, Israel, have developed a technique for manufacturing pasta that can be “pre-programmed” for specific shape-shifting when boiled. The researchers say the technique will help save packaging space and enhance user engagement. Led by professor Eran Sharon and Ido Levin of the Racah Institute of Physics, Faculty of Science, the research team’s shape-shifting pasta is manufactured flat and straight and flat-packed into low volume straight boxes. However, when boiled, the pasta takes on twisty, twirly shapes. This space efficiency implies significant savings in shipping and storage costs. The shape-shifting pasta technology has the potential to transform the manufacturing, transportation and storage process.