MIT researchers want to make a dumpling that can fold itself

Any self-respecting pasta lover knows that the topography of a noodle is paramount to its enjoyability. Going with a light creamy sauce? Something long and skinny will do the trick. But a heavier cream calls for a shell to scoop up ample globs of gooey cheese. You'll want something with a roomy tube shape, like a rigatoni, for a thick sauce rich with chunks of meat—it has enough space