11/08/2026
🍝 The Pasta Theory
Think of a natural lash like a piece of uncooked pasta.
Before we start, it’s relatively firm and set in its existing shape.
Step 1 is like putting the pasta into boiling water.
As pasta cooks, it gradually becomes softer and more flexible. With a lash lift, Step 1 reduces some of the disulfide bonds within the keratin structure of the lash, allowing the hair to become flexible enough to take on a new shape.
But here’s the important bit…
You wouldn’t cook every piece of pasta for exactly the same amount of time.
Thin spaghetti will soften much faster than a thick piece of rigatoni.
It’s the same with lashes.
Fine, porous or previously treated lashes may process more quickly, while thicker, stronger, more resistant lashes may need longer.
And if you leave pasta cooking for too long?
It becomes overly soft, weak and eventually starts to break down.
That’s a really simple way of understanding over-processing.
Then comes Step 2.
The lash is already positioned in the shape we want, and Step 2 helps the bonds reform and stabilise that new shape.
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