But, for practical purposes, there was a problem—one that may help explain why making cacio e pepe can be so frustrating: pasta water usually only retains a starch level of about one percent after ...
Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.
GIACOMO BARTOLUCCI, a biophysicist at the University of Barcelona who was among the Italian physicists who wrote a paper detailing their technique for preventing a classic dish, cacio e pepe, from ...