Pasta physics

    Back when I ate wheat, I was always bewildered that elbow macaroni would never stop expanding, while other forms of pasta would. Now that I eat pasta made from brown rice instead, I'm still bewildered that elbow macaroni never stops expanding, while other types do. What is it about the elbow form? Or is it the elbow name? Fusilli are or is practically the same thing exactly but doesn't turn into noodle monsters as long as there's water in there somehow to plump it or them. Is this some kind of The Blob phenomenon? Are elbows really invaders from space? Serious minds need to know! (Well, frivolous ones, but still.)