Noodles

You take some source of starch, normally a grain pounded into flour. You make it into a paste with some water, and hope it agglutinates nicely. You might have to add some chemical catalyst. You end up with a doughy mass.

You knead and massage this mass. You stretch it and squeeze it. Inevitably, polymerisation and cross-linking occur. The mass begins to take on a life of its own.

Then there are a few things you can do to this before it turns into a hard rock only fit for mass consumption (haha, sorry, bad joke). You can stretch it and restretch it into strands. You can roll it out flat into ribbons. You can add yeast and make bread later on in an oven.

But the most delightful thing is the transformation to strands or ribbons. You make starch into noodles, and noodles are nice.