Jessica Atkins of Texas A&M University and Sara Oliveira Santos at Brown University have published preliminary results suggesting that commonly used gardening techniques could help grow chickpeas on the Moon.
Space Pasta Flying on the Axiom 3 Private Space Mission
19.01.2024 - 08:31 / theunconventionalgardener.com / Emma Doughty
Last week, I showed you the Turkish astrobotany investigations flying on the Axiom 3 Private Space Mission, which launched to the International Space Mission yesterday. The plant experiments are part of a larger research program for the mission, much of which focuses on human biology and medical research.
Ax-3 also includes some trials by Barilla pasta, which launched about 3kg of Barilla fusilli in the SpaceX Dragon capsule. Some of the crew members will take part in sensory experiments (Food Experience (Ax-3)) to gain a better understanding of the nutritional requirements of astronauts in extreme conditions. Barilla feels that pasta – a traditional and widely loved food product that is both innovative and practical, with a high nutritional and energy value – is the ideal candidate to explore and design the future of food.
“We have been producing pasta for more than 140 years. It is a product rooted in the very distant past and is an icon of Italian cuisine around the world. Being part of this space mission fills us with pride and offers us the opportunity to explore a new frontier of nutrition, giving astronauts a bit of the feeling of being at home.”
Boiling pasta in microgravity is impossible. For astronauts, food preparation involves not so much cooking, but rather rehydrating or heating ready-to-use products. The pasta Barilla will be sending into space (Ready Pasta (Ax-3)) is therefore already cooked and ready to be heated and enjoyed. Barilla’s R&D team has worked to ensure that the simple recipe (fusilli pasta, extra virgin olive oil, sea salt) “represents the experience of Italian goodness and guarantees that it can remain al dente even before the countdown”.
“Thanks to our tradition and experience in the art of
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