Food & Drink
The physicists’ cacio e pepe recipe: the starch rule that stops the lumps – for World Pasta Day
The physicists behind the 2025 Ig Nobel Prize in Physics worked out why cacio e pepe goes lumpy – and exactly how much starch it takes to keep the sauce glossy. We explain the “Mozzarella Phase” and share their recipe for World Pasta Day on 25 October.