Researchers at The Carnegie Mellon University Lab have designed a pasta that starts out flat but bounces into a 3-D shape when it is boiled. This pasta not only uses less packaging but cooks faster then traditional pasta. It is fun for the younger members of your family to watch the transformation and introduce them to some basic science. The process begins with semolina flour and water. The dough is flattened into sheets. Then a series of holes are punched into the dough which allow the dough to take on different shapes expanding and contracting according to the flat and grooved areas. Teng Zhang is an aerospace engineer who worked on the project. His feelings are that this way of making pasta could prove extremely useful in disaster sites, astronauts in space stations or just simple hiking trips. However, since it cannot hold its shape if it is overcooked, it is a perfect pasta for all the al Dente lovers.