In all seriousness, this was the conclusion:

In conclusion, the electrospinning of wheat flour is possible from formic acid solutions, after ageing at 32 °C and cooling, forming mats of nanofibers with diameters of 372 (±138) nm. The formed mats are hydrophilic, and ideally positioned as a cheaper, greener replacement for starch in biodegradable, biosourced nanofiber applications, such as next generation bandaging, or carbonized supercapacitor electrodes. Additionally, as the newly developed material consists of fibers formed from the extrusion and drying of flour, it may be defined as pasta, dramatically undercutting the previous record for the thinnest pasta lunga by approximately a thousand times.