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This Creamy Pasta Trick Just Earned Scientists an Ig Nobel Prize
Scitech Daily ^ | October 09, 2025 | Institute of Science and Technology Austria

Posted on 10/10/2025 7:25:28 AM PDT by Red Badger

Physicists discovered the secret to flawlessly creamy cacio e pepe, and it earned them the Ig Nobel Prize. Shutterstock A team of physicists won the Ig Nobel Prize for cracking the code to perfect cacio e pepe.

Their clever study revealed how starch and temperature control can transform a lumpy sauce into creamy perfection, proving that great science sometimes starts with dinner.

The Struggle for the Perfect Cacio e Pepe

Cacio e pepe ranks among Italy’s most beloved pasta dishes, yet even (Italian) scientists struggle to achieve the smooth, creamy sauce it’s famous for. Fabrizio Olmeda, a physicist at the Institute of Science and Technology Austria (ISTA), faced the same problem until he decided to stop relying on chance and start relying on science. Partnering with colleagues (all Italian) from the Max Planck Institute in Dresden, the University of Padua, and the University of Barcelona, he set out to uncover the precise formula for a sauce that would come out perfectly every time.

Their work paid off. Recently in Boston, the team was honored with the Ig Physics Nobel Prize in Physics for their flavorful and creative findings. This lighthearted award recognizes scientific discoveries that first amuse and then inspire reflection, encouraging curiosity about science, medicine, and technology by celebrating the unexpected and imaginative.

Curiosity Beyond the Lab: Fabrizio Olmeda’s Philosophy

As a postdoctoral researcher at ISTA, Fabrizio Olmeda focuses on statistical physics and complex systems, using theoretical tools that can be applied across many disciplines, from biology to sociology.

“My motivation will always be to investigate phenomena that fascinate me, even if they lie outside my field of expertise, which is the physics of single-cell genomics,” says the newly awarded Ig Nobel Prize winner. “Despite increasing specialization, I believe that even in my usual field of research, it can be beneficial to take some time to explore something unusual. I think this award reflects this idea, because its motto, ‘First laugh, then think,’ can inspire people to take an interest in science.”

Martin Hetzer, president of ISTA, emphasizes this: “A mentor once told me: As long as you’re having fun, you’re doing it right. The Ig Nobel Prize is a wonderful tribute to this credo. At first, the question of how to prepare the perfect Caio e Pepe pasta may sound funny. But real curiosity-driven research brings together creativity, perseverance, precision, and fun. And it always leads to discoveries that have the potential to improve our world a little bit—on a large scale with innovations or on a small scale on our plates.”

Fabrizio Olmeda With Cacio e Pepe Pasta

Fabrizio Olmeda, postdoctoral researcher at the Institute of Science and Technology Austria (ISTA), and colleagues have now been awarded the Ig Nobel Prize for their research into the perfect cacio e pepe pasta. Credit: © ISTA

======================================================================

What’s Simmering in the Lab? The Recipe for Delicious Research

And that is the essence of the peer-reviewed study published in the scientific journal Physics of Fluids and now honored with the award: Simply mixing the usual ingredients – Pecorino cheese, pasta water, pepper, and pasta – often results in a lumpy, mozzarella-like sauce. Why? The starch in the pasta water is supposed to help emulsify and stabilize the sauce, but it is rarely enough on its own. When the temperature rises above 65 degrees Celsius, the cheese proteins denature and clump together, causing the mixture to break down.

The researchers found that the key to the perfect sauce is the right amount of starch. Simply stir starch powder (2–3% of the cheese mass) into the water until the water becomes clear and thickens. Now mix this gel with the cheese at a low temperature so that the starch binds with the proteins and prevents lumps. Then season with pepper as usual. Mix the pasta with the sauce in the pan and add a little pasta water if necessary to achieve the right consistency.

Cacio e Pepe

Tasty science: The perfect Cacio e Pepe Pasta, here prepared at the Institute of Science and Technology Austria (ISTA). Credit: © ISTA

Ingredients:

4 g starch (potato or corn starch)

40 ml water (to mix the starch)

160 g Pecorino Romano

240 g pasta (ideally tonnarelli)

Pasta cooking water

Black pepper and salt (to taste)

Also at the VISTA Science Experience Center

The research question about the perfect pasta is just one of countless questions and topics that have been and continue to be pursued at ISTA in Klosterneuburg by outstanding scientists from around 80 countries. Visitors will soon be able to learn about a selection of these topics—including the now award-winning pasta research—at the VISTA Science Experience Center.

Reference:

“Phase behavior of Cacio e Pepe sauce”

by G. Bartolucci, D. M. Busiello, M. Ciarchi, A. Corticelli, I. Di Terlizzi, F. Olmeda, D. Revignas and V. M. Schimmenti, 29 April 2025, Physics of Fluids.

DOI: 10.1063/5.0255841


TOPICS: Food; Health/Medicine; History; Society
KEYWORDS: austria; blackpepper; cacioepepe; cornstarch; fabrizioolmeda; ignobelprize; italy; noblecause; pasta; pecorino; pecorinoromano; phasebehavior; potatostarch; romano; sauce; starch

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1 posted on 10/10/2025 7:25:28 AM PDT by Red Badger
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To: Red Badger

How come he is not the first author then?


2 posted on 10/10/2025 7:30:28 AM PDT by nwrep
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To: nwrep

Too many cooks spoil the sauce................


3 posted on 10/10/2025 7:37:02 AM PDT by Red Badger (Homeless veterans camp in the streets while illegals are put up in 5 Star hotels....................)
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To: Red Badger

Is this the Bee mocking the Nobel Peace Prize committee?


4 posted on 10/10/2025 7:44:17 AM PDT by hopespringseternal
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To: hopespringseternal

https://en.wikipedia.org/wiki/Ig_Nobel_Prize


5 posted on 10/10/2025 7:46:22 AM PDT by Red Badger (Homeless veterans camp in the streets while illegals are put up in 5 Star hotels....................)
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To: Red Badger

The link looks legit.

Sounds like he got the prize for “discovering” corn flour, as some Asian call it, is a thickener.

It continues to undermine the Nobel Prize for giving an award for something that is common knowledge.

I’d call it a plagiarism, but obviously such a basic process cannot be patented.


6 posted on 10/10/2025 7:53:42 AM PDT by Biblebelter
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To: Red Badger

Betty Crocker deserves like 200 prizes for her cookbook.

Hey, I can make paste! (Glue) You can eat it! I wouldn’t let it sit overnight though....stinks.


7 posted on 10/10/2025 7:53:58 AM PDT by If You Want It Fixed - Fix It
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To: Red Badger

Soooooo ......

... make a bechamel cheese sauce with water, instead of learning how to cook the recipe. Got it.

Heck. Based on this winning “discovery” why not just make a regular bechamel with milk, as in homemade mac and cheese?

I mean, any pasta with cheese sauce is mac and cheese, yeah?


8 posted on 10/10/2025 8:23:01 AM PDT by CaptainPhilFan (God gave them over to a depraved mind, to do things which are improper and repulsive, Rom 1:28)
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To: CaptainPhilFan

Back in the 60’s when I was a kid, the school lunches were made from scratch by old ladies in a huge kitchen.

They had a mac and cheese recipe that was fantastically delicious!

I have never had any mac and cheese since then that compares with it!.....................


9 posted on 10/10/2025 8:30:43 AM PDT by Red Badger (Homeless veterans camp in the streets while illegals are put up in 5 Star hotels....................)
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To: Biblebelter

The “Ig Nobel Prize” is not the real Nobel Prize. See the wikipedia link posted above.


10 posted on 10/10/2025 8:43:36 AM PDT by Campion (Everything is a grace, everything is the direct effect of our Father's love - Little Flower)
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To: Red Badger

This is the best research idea I’ve heard.

I hope this revolutionizes my frozen food choices at the market.


11 posted on 10/10/2025 8:55:20 AM PDT by SunkenCiv (NeverTrumpers are Republicans the same way Liz Cheney is a Republican.)
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To: SunkenCiv

Pasta La Vista, Bay-Be!................


12 posted on 10/10/2025 8:58:01 AM PDT by Red Badger (Homeless veterans camp in the streets while illegals are put up in 5 Star hotels....................)
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To: Red Badger

That’s a great memory. What part of the country? I wonder if it was regional recipe.

I thought I made the best mac and cheese for decades until I saw, and tried, the recipe from America’s Test Kitchen. Hands down, the best and I’ll probably never make it another way again. (I’ll go find it if you want)

And it lends itself to endless variations.

Boil yer elbows in water and milk til al dente.
IIRC, it’s 1 pound of pasta, 2-3 cups of milk, 2-4 cups water.

Don’t drain it.

ADD 1/2 pound American cheese on heat

Off heat, add dried mustard, salt and pepper, whatever spices.

ADD another 1/2 - 1 pound whatever cheese you want.

Add in whatever else you like, bacon, broccoli, etc.

Season to taste.

If you want crumb topping, I have found buttered and pan-browned Ritz crackers are incomparable.

It’s also amazing with diced pepperoni and broccoli added, with mozzarella being one of the cheeses.

Cheers!


13 posted on 10/10/2025 9:06:56 AM PDT by CaptainPhilFan (God gave them over to a depraved mind, to do things which are improper and repulsive, Rom 1:28)
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To: Red Badger

Great science or a friggn decent chef!


14 posted on 10/10/2025 9:10:06 AM PDT by Harpotoo (Being a socialist is a lot easier than having to WORK like the rest of US;-))
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To: Red Badger

https://pubs.aip.org/aip/pof/article/37/4/044122/3345324/Phase-behavior-of-Cacio-e-Pepe-sauce


15 posted on 10/10/2025 9:19:45 AM PDT by SunkenCiv (NeverTrumpers are Republicans the same way Liz Cheney is a Republican.)
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I’ve downloaded the PDF, plan to share it with local restaurant.


16 posted on 10/10/2025 9:22:42 AM PDT by SunkenCiv (NeverTrumpers are Republicans the same way Liz Cheney is a Republican.)
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To: Red Badger

Second place by better than two weeks.

2025 Ig Physics Nobel Prize goes to perfect pasta sauce

09/21/2025 11:12:10 AM PDT · by Eleutheria5 · 19 replies
Phys Org ^ | 19/9/25

https://freerepublic.com/focus/f-chat/4341933/posts

Search function works fine.


17 posted on 10/10/2025 10:10:57 AM PDT by Paal Gulli
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To: CaptainPhilFan

I have to butt in here on the type of pasta used.
Yes, elbowsare traditional BUT! try Cavatappi.

I was reviewing recipes and used cavatappi andyou would be surprised at the difference


18 posted on 10/10/2025 10:24:49 AM PDT by thesligoduffyflynns (DONT DRINK & DRONE 🤓 HAVE A NICE DAY 😀 GATORS WITH LAZERS)
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To: Red Badger

If I recall the pros do this recipe with only the starch from the pasta. Adding starch is cheating.


19 posted on 10/10/2025 1:29:11 PM PDT by TalBlack (Their god is government. Prepare for a religious war.https://freerepublic.com/perl/post?id=4322961%2)
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To: thesligoduffyflynns

Oh, agreed, totally!!! Nice to meet you :)

Cavatappi is 3 or 4 Next Levels. I use them most often, elbows for the picky kids.

I’ve started making pasta with Caputo 00 flour, now I need a pasta machine to make tube things.


20 posted on 10/10/2025 1:44:54 PM PDT by CaptainPhilFan (God gave them over to a depraved mind, to do things which are improper and repulsive, Rom 1:28)
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