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It probably has a disgusting texture, like eating tangled hair.
Wouldn’t it also look very similar to a ball of hair when plated and served? Supposedly the individual strands are thinner than some wavelengths of light, so it’s kinda hard to visualize
As co-author Professor Gareth Williams of the UCL School of Pharmacy put it: “I don’t think it’s useful as pasta, sadly, as it would overcook in less than a second, before you could take it out of the pan”
Gotta be more creative than that- what about blasting it with steam?
Spaghetti that cooks by breathing on it.
