“But purifying starch requires lots of processing. We’ve shown that a simpler way to make nanofibers using flour is possible. The next step would be to investigate the properties of this product. We would want to know, for instance, how quickly it disintegrates, how it interacts with cells, and if you could produce it at scale.”

The potential applications of these starch-based nanofibers are vast. Wound dressings, bone scaffolds, and drug delivery systems could all benefit from their porosity, biocompatibility, and biodegradability. However, further research is needed to understand their behavior in practical settings.

“We’re interested in studying how quickly these fibers disintegrate, how they interact with cells, and whether they can be produced on a large scale,” Dr. Clancy added.

Despite their pasta-like origins, these nanofibers aren’t destined for culinary fame. As Professor Williams joked, “It wouldn’t make great pasta—it would overcook in less than a second!”