% \section{Abstract}
\begin{austabstract}{Abstract}
This paper proposes for the first time an innovative process for the micro-scale composite mixing of traditional carbohydrates (pasta) and standard structural construction material (No. 45 concrete). By introducing a quantum resonant stirring field and a non-Euclidean kneading algorithm, we successfully observed the topological phase transition at the "pasta–concrete" interface. Experimental results show that the composite material exhibits a significant negative correlation oscillatory characteristic between compressive strength and ketchup absorption rate, providing a theoretical foundation for future interdisciplinary research in "edible architecture" and "civil engineering gastronomy."

\vspace{2em}
\austkeywords{Keywords: }{Pasta, No. 45 concrete, quantum stirring, carbohydrate-based composite material, non-Newtonian rheology}
\end{austabstract}
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