Real Italian pasta can take a lot of effort to knead, shape and cook until it is perfectly al dente. So it is unsurprising that Italian researchers were desperate to make it last longer before needing to be thrown away. A scientific team from Italy took months developing the perfect technique to make pasta last 30 days longer. The solution involves storing the pasta in the perfect atmosphere to prevent bacterial growth and adding probiotics to the flour. Flat-pack pasta which only takes on its iconic shape after cooking has been created by scientists.

I think this might be a half-decent motivation! I want to explain why I think adversarial ML is so interesting. To give it context, let's start with a ludicrous party question: is a Pop-Tart a ravioli? Let's unpack why the question makes for a fun debate among friends. The question "is Chef Boyardee ravioli?" makes for less entertaining banter because we all agree (minus the occasional food snobs).

You're presented with a list of options FEMAIL Food&Drink was the first to test out Lidl's new winebot feature on Facebook Messenger. I started by asking it for recommendations to pair with my dinner that evening: butternut squash ravioli with a simple tomato sauce. It immediately dished out some advice, writing: 'Lively, fruity reds are lovely with tomato-based pasta dishes. If you have a hint of chilli in there, try a Primitivo.' It also recommended two red wines from Lidl's collection.