Starch and temperature control help to make the best “cacio e pepe”. It’s all about statistics, biology, and a bizarre mix of various sciences.
A new published in the scientific journal Physics of Fluids This year he won one for Physics (a prize that rewards inventions that seem ridiculous, but are in fact the product of research by scientists).
The discovery is simple: how to make a perfect “cacio e pepe” sauce for pasta, making it creamy.
The researchers discovered that the secret is in the right amount of starch.
Simply mix starch powder (2–3% of the cheese mass) with water until it becomes clear and thick. Then, mix this gel with the cheese at low temperature, so that the starch binds to the proteins and prevents the formation of lumps.
And they even share the revenue. Just add:
- 4 g starch (potato or corn)
- 40 ml of water (to dissolve the starch)
- 160 g Pecorino Romano cheese
- 240 g of mass (ideally tonarly)
- Pasta cooking water
- Black pepper and salt to taste
But getting there was not that simple, explains Fabrizio Olmeda, post-doctoral researcher at ISTA, who is dedicated to statistical physics and complex systems, applying theoretical tools that range from biology to sociology.
“My motivation will always be to investigate phenomena that fascinate me, even if they are outside my area of specialization, which is the physics of single-cell genomics”, says the recently awarded scientist. “Despite increasing specialization, I believe that even in my usual field, it is beneficial to explore something different. This award reflects exactly that idea, because its motto — ‘First laugh, then think’ — can inspire people to become interested in science“.
