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Phase behavior of Cacio e Pepe sauce

Starch below 1% of cheese mass makes Cacio e Pepe sauce clump into a 'Mozzarella Phase'; a simple two-component model explains why.

2024/12/31 by Giacomo Bartolucci, Bartolucci, Giacomo, Daniel Maria Busiello +13 · 126 voices · 1 citation
Biochemistry, Genetics and Molecular Biology · #Lipid metabolism and biosynthesis

paper · pdf · doi:10.1063/5.0255841

Abstract

“Pasta alla Cacio e pepe” is a traditional Italian dish made with pasta, pecorino cheese, and pepper. Despite its simple ingredient list, achieving the perfect texture and creaminess of the sauce can be challenging. In this study, we systematically explore the phase behavior of Cacio e pepe sauce, focusing on its stability at increasing temperatures for various proportions of cheese, water, and starch. We identify starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. Specifically, we delineate a regime where starch concentrations below 1% (relative to cheese mass) lead to the formation of system-wide clumps, a condition determining what we term the “Mozzarella Phase” and corresponding to an unpleasant and separated sauce. Additionally, we examine the impact of cheese concentration relative to water at a fixed starch level, observing a lower critical solution temperature that we theoretically rationalized by means of a minimal effective free-energy model. We further analyze the effect of a less traditional stabilizer, trisodium citrate, and observe a sharp transition from the Mozzarella Phase to a completely smooth and stable sauce, in contrast to starch-stabilized mixtures, where the transition is more gradual. Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.

Summary

The authors heated mixtures of pecorino cheese, water, and starch under controlled lab conditions and photographed how the cheese separated into clumps at different temperatures. They found starch concentration is the main control knob for sauce stability, mapped a temperature-vs-composition phase diagram showing a critical-point-like transition, and used a minimal binary-mixture free-energy model to explain the pattern, ending with a starch-ratio recipe for a clump-free sauce.

machine-generated · claude-sonnet-5

Outline

Introduction — Frames Cacio e pepe as a physics problem: cheese-water mixtures separate on heating, and starch from pasta water is known to help but hadn't been quantified.
Increasing starch mitigates the formation of protein aggregates — Fixed cheese-to-water ratio, varied starch % and temperature; built a phase diagram showing higher starch pushes clumping to higher temperatures and shrinks clump size.
Cheese concentration tunes the emergence of protein aggregates — At fixed 1% starch, varied cheese-to-water ratio; found a parabola-shaped binodal curve with a minimum near equal parts cheese and water, indicating a lower critical solution temperature around 60C.
A minimal model recapitulates the mixture phase behavior — Treats cheese protein and everything else as a two-component mixture with a Flory-Huggins-style free energy; reverse-engineers the temperature dependence of interaction strength and relative particle size from the measured binodal.
Trisodium Citrate as an Alternative Stabilizer — Tests trisodium citrate instead of starch; above 2% (of cheese mass) it fully and sharply stabilizes the sauce, unlike starch's more gradual transition, but slightly dulls the cheese flavor.
Scientific recipe — Translates the findings into a practical recipe: keep starch between 2-3% of cheese weight, gives exact gram quantities and step-by-step method.
Discussion — Summarizes findings and lays out limitations of the two-component model plus directions for a more detailed multi-species model.

machine-generated · claude-sonnet-5

Claims

When starch is below about 1% of the cheese mass, heating the cheese-water-starch mixture produces system-wide cheese clumps (the 'Mozzarella Phase') rather than a smooth sauce. [experiment]
Increasing starch concentration shifts the onset of clumping to higher temperatures and reduces the size of the aggregates that do form. [experiment]
At a fixed 1% starch level, varying the cheese-to-water ratio produces a parabola-shaped binodal (phase boundary) in temperature vs. protein mass fraction, with a minimum corresponding to a lower critical solution temperature just above 60C. [experiment]
A minimal two-component (protein + effective solvent) free-energy model, with an interaction parameter and a relative-size parameter both varying with temperature, can reproduce the shape of the measured binodal curve. [argument]
Trisodium citrate at 2% or more of cheese mass fully stabilizes the sauce with no visible aggregation, producing a sharper stable/unstable transition than starch does. [experiment]
Below 2% trisodium citrate, the mixture still separates into Mozzarella-Phase-like system-wide clumps, though at a higher temperature than with no stabilizer at all. [experiment]
A starch level between 2% and 3% of cheese weight gives the best balance of stability and texture, since above roughly 4% the cooled sauce becomes stiff and unappetizing. [experiment]

machine-generated · claude-sonnet-5

Key figure

Figure 2 — A grid of photos showing cheese-water-starch mixtures at different starch percentages and temperatures. As starch increases, the mixture stays smooth up to higher temperatures and the cheese clumps that do form get smaller; below about 1% starch, the whole sample can collapse into one giant clump, the 'Mozzarella Phase'.

machine-generated · claude-sonnet-5

Glossary

Mozzarella Phase: The paper's name for the failure mode where cheese proteins clump into one huge mass suspended in water, like an unwanted lump of mozzarella, instead of forming a smooth sauce.
Starch gelatinization: The process where starch granules heated in water swell and the liquid turns from cloudy to thick and clear-ish, which is what lets starch help stabilize the sauce.
Binodal line: The boundary on a phase diagram separating conditions where a mixture stays uniform from conditions where it splits into two coexisting phases.
Lower critical solution temperature (LCST): A temperature above which a mixture that was uniform at lower temperatures starts to separate into two phases; here it happens above about 60C for the cheese-water-starch mix.
Protein mass fraction (phi): The fraction of the mixture's mass that is cheese protein (casein and whey) as opposed to water, starch, salt, and fat, used as the composition axis in the model.
Casein and whey: The two main protein types in cheese; casein forms stable micelles that resist heat, while whey proteins unfold ('denature') on heating and drive aggregation.
Free energy density (Flory-Huggins-type model): A standard equation from polymer physics describing how the energy of a mixture depends on its composition, used here to predict when the sauce will separate.
Trisodium citrate: A salt used in processed-cheese making that binds calcium ions and disrupts the interactions that cause cheese proteins to clump, tested here as an alternative to starch.
Order parameter (aggregate size): The single measured number, here the average major-axis length of detected cheese clumps in a photo, used to quantify how separated a sample is.

machine-generated · claude-sonnet-5

Audience

Soft-matter and food physicists interested in phase separation in edible mixtures, food scientists studying dairy emulsion stability, and cooks or food writers curious about the science behind a temperamental recipe.

prerequisites: Basic idea of a temperature-composition phase diagram, Familiarity with polymer solution thermodynamics (Flory-Huggins free energy) helps for the modeling section, No physics background needed to follow the experimental results or the recipe

machine-generated · claude-sonnet-5

Open questions

What explains the abrupt switch, as starch increases, from one huge system-spanning clump to many small aggregates?
The paper's binary-mixture model cannot capture this morphology change; the authors say it would require a model with at least three protein-like species (e.g., two protein states with different interaction strengths) that they did not build.
Could the transition into the Mozzarella Phase be better described as gelation (onset of a system-spanning network) rather than simple phase separation?
The authors suggest coupling phase separation with gelation could describe the clump transition more accurately but note it would require substantially more experiments to fit all the added parameters.
How does starch concentration affect the viscosity of the sauce, beyond its effect on clumping?
The paper only measured aggregate size/phase behavior, not viscosity, and flags viscosity as an unaddressed factor in sauce texture.
Do pepper grains act as nucleation sites that promote cheese aggregation?
Pepper is a key traditional ingredient the study did not test, and the authors flag its possible physical role as an open direction.

machine-generated · claude-sonnet-5

Cited by

What Really Lives in the Swamp? Thought Experiments and the Illustration of Scientific Reasoning

Discussions

1/n Some time ago my colleague, excellent cook, and friend Ivan told me: "Cacio e pepe is the recipe that I screw up more often. Let's make a project studying systematically the physics of that sauce" [bsky, 497 points, 24 comments]
Phase behavior of Cacio and Pepe sauce [hn, 381 points, 192 comments]
I have read few papers as immediately useful and important as this one on Cacio e Pepe phase behavior. Tl;dr: the starchy pasta water is absolutely critical to avoiding “mozzarella phase” arxiv.org [bsky, 161 points, 4 comments]
Yes. arxiv.org/abs/2501.00536 [bsky, 145 points, 10 comments]
“Modern condensed matter physics has no relevance to the average person!” Meanwhile, condensed matter physicists: arxiv.org/abs/2501.00536 ⚛️ 🧪 [bsky, 54 points, 2 comments]
The physics of cacio&pepe pasta… I wonder how many cacio&pepe the authors have enjoyed in making the study. arxiv.org/abs/2501.00536 [bsky, 47 points, 2 comments]
Actual scientists wrote a paper about making perfect Cacio e Pepe. The key: starch control. Using the pasta water is too uncertain, so use corn or potato starch to make the starchy water just right. [bsky, 45 points, 5 comments]
I'm in an @interintellect.bsky.social chat group when this scientific study came up. It has me both admiring the authors and questioning the value of my scholarly directions. Friends, the science of c [bsky, 42 points, 3 comments]
Study soft condensed matter physics and you too can write papers in the “Phase behavior of Cacio and Pepe sauce” arxiv.org/pdf/2501.00536 [bsky, 41 points, 4 comments]
After trillions of Euro in investment and years of grueling (and some say dangerous) experimentation, the Large Pasta Collider has yielded another critical breakthrough in the fundamental physics of p [bsky, 41 points, 0 comments]
"Cacio e pepe" physics: In arxiv.org/abs/2501.00536v1, eight Italian scientists from the Max Planck Institute for the Physics of Complex Systems explain the physics behind a perfect dish of "cacio e p [bsky, 30 points, 1 comments]
Delightful and insightful paper on phase behavior in pasta sauce. Includes an optimized recipe for cacio e pepe which helps avoid the dreaded clumpy "Mozzarella phase". Can't wait for a follow-up on [bsky, 30 points, 2 comments]
I will never publish anything as important as this. arxiv.org/abs/2501.00536 [bsky, 21 points, 0 comments]
To all my gourmet pals: forget molecular gastronomy, the true science lies in perfect Cacio e Pepe! Embrace starch, master the cheese-to-water ratio, and say goodbye to clumps forever.🧀🍝👨‍🍳 #Scien [bsky, 18 points, 1 comments]
"Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish." [bsky, 17 points, 2 comments]
I fucking love science. [bsky, 16 points, 0 comments]
While you can expect this account to focus on law and law-adjacent topics in mostly English, but also some other languages - I do feel that this here is truly research you can use arxiv.org/abs/2501.0 [bsky, 16 points, 2 comments]
*chefs kiss* arxiv.org/abs/2501.00536 [bsky, 16 points, 0 comments]
Behold, another example of the importance of condensed matter and statistical physics: arxiv.org/abs/2501.00536 [bsky, 11 points, 0 comments]
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And nothing. Even with scientific method, the “cacio e pepe” is still the bane of my pastas…. Paper here: arxiv.org/abs/2501.00536 [bsky, 10 points, 5 comments]
If recipes looked like this (instead of "heat on high with a pinch of salt" and other egregious ambiguities that guarantee foul tastes at best and fire at worst) I wouldn't hate cooking as much as I d [bsky, 7 points, 0 comments]
arxiv.org/abs/2501.00536 [bsky, 7 points, 1 comments]
So… that’s an outstanding translational study! Phase behavior of Cacio e Pepe sauce arxiv.org/abs/2501.00536 [bsky, 7 points, 1 comments]
Anyway: arxiv.org/abs/2501.00536 [bsky, 6 points, 0 comments]
The paper has charts, equations and yes a ‘scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish’ arxiv.org/pdf/2501.00536 [bsky, 6 points, 0 comments]
Found on the arXiv: "Phase behavior of Cacio and Pepe sauce" "In this study, we systematically explore the phase behavior of Cacio and pepe sauce, focusing on its stability at increasing temperatures [bsky, 6 points, 1 comments]
#arXiv Phase behavior of Cacio and Pepe sauce https://arxiv.org/abs/2501.00536 “starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. The [bsky, 6 points, 2 comments]
Finally I can make a proper cacio e pepe 🍝 arxiv.org/abs/2501.00536 [bsky, 6 points, 0 comments]
Science literally got its own taste: doi.org/10.1063/5.02... Einstein would’ve loved this dish. Time, temperature, and relativity- all served al dente! [bsky, 5 points, 0 comments]
Finally a scientifically optimized recipe for perfect cacio e pepe sauce #chemsky arxiv.org/pdf/2501.00536 [bsky, 5 points, 0 comments]
A solved physics mystery that @barrallab.bsky.social will love! 😂😂😂 arxiv.org/pdf/2501.00536 [bsky, 5 points, 2 comments]
💎 Discovering hidden gems in scientific literature every Friday! 🧬🔍 This week's find is delicious: a scientifically optimized pasta sauce 🍝 ▶ "Phase behavior of Cacio e Pepe sauce" ◀ Check out the [bsky, 5 points, 0 comments]
Italians and their (our) mozzarella phase arxiv.org/abs/2501.005... [bsky, 5 points, 0 comments]
I’ve never actually made cacio e pepe, and now I kind of want to, based on this science arxiv.org/abs/2501.00536 - but the study doesn’t include a recipe!! At least not that I could figure out. There [bsky, 4 points, 0 comments]
Some serious experimental physics landing on soft-matter ArXiv today arxiv.org/abs/2501.00536 [bsky, 4 points, 1 comments]
When that one arXiv paper sucker punches the group chat. arxiv.org/abs/2501.00536 [bsky, 4 points, 0 comments]
La scienza della Cacio e Pepe! arxiv.org/pdf/2501.00536 [bsky, 4 points, 4 comments]
Le papier est lisible ici et je trouve ça grand et j'ai vu plusieurs d'entre vous me dire qu'ils ont pu faire un meilleur plat grâce aux suggestions de l'article et je suis refait: arxiv.org/abs/2501. [bsky, 4 points, 1 comments]
יש פרה-פרינט בארכיב: arxiv.org/pdf/2501.005... [bsky, 4 points, 1 comments]
The serious research we all need: arxiv.org/abs/2501.00536 [bsky, 4 points, 0 comments]
Phase behavior of Cacio and Pepe sauce See, in particular, Section V. Scientific Recipe https://arxiv.org/abs/2501.00536v1 [bsky, 4 points, 1 comments]
The ‘Phase behavior of Cacio and Pepe sauce’ reprint is interesting. My opinion: more large scale prospective & blinded studies are required with Eater relevant Endpoints. In the meantime - only hav [bsky, 4 points, 1 comments]
I will defend the importance of science until I’m blue in the face. As a society we need science to help us maintain health and resolve disease but we also need it to answer the simple everyday questi [bsky, 3 points, 1 comments]
I can't believe I had to find out about this on LinkedIn, physics bsky is falling down on the job arxiv.org/abs/2501.00536 [bsky, 3 points, 1 comments]
now, let's go back to really *serious* matters: how to optimally cook 'The Perfect Cacio e Pepe Recipe, According to Science' ? arxiv.org/abs/2501.00536 www.nytimes.com/2025/01/24/s... #ScienceRu [bsky, 3 points, 0 comments]
Science! arxiv.org/abs/2501.00536 [bsky, 3 points, 1 comments]
Phase behavior of Cacio and Pepe sauce [hn, 3 points, 0 comments]
Those ignorant fools need to educate themselves arxiv.org/abs/2501.005... [bsky, 3 points, 1 comments]
Phase changes in cacio y pepe pasta. Is this the most Italian paper ever written? arxiv.org/abs/2501.00536 [bsky, 3 points, 0 comments]
this is *extremely* my bullshit arxiv.org/abs/2501.00536 [bsky, 3 points, 2 comments]
Recently on the #arXiv: Bartolucci et al. 2024, "Phase behavior of Cacio and Pepe sauce" - arxiv.org/abs/2501.00536. I suggest further research with a variety of pastas including different types of [bsky, 3 points, 0 comments]
Cooking cacio e pepe at home shall no longer be a problem thanks to arxiv.org/abs/2501.00536 What a brilliant and fun idea! [bsky, 3 points, 1 comments]
This week in the world of condensed matter physics: Scientists determine the optimal recipe for Pasta all Cacio a Pepe but note that "A true Italian grandmother or a skilled home chef from Rome would [bsky, 3 points, 1 comments]
My husband nerded out today and made this, following the paper. Really creamy, but too cheesy arxiv.org/abs/2501.00536 [bsky, 3 points, 0 comments]
A nice paper (and it also contains a good recipe!) arxiv.org/abs/2501.00536 [bsky, 2 points, 0 comments]
Me: "Hey babe, I'm going to be working on a science project tonight that will require my full attention." The science project: arxiv.org/abs/2501.00536 [bsky, 2 points, 0 comments]
PR opportunity to frame this as will also make the pan easier to clean. arxiv.org/abs/2501.00536 [bsky, 2 points, 0 comments]
I really really hope “Mozzarella Phase” becomes a new standard… arxiv.org/abs/2501.00536 [bsky, 2 points, 0 comments]
Have seen many variations on "Do Not Lick the Science," but here's one for "The Science Is Delicious, Please Lick" :D (hat tip to friend on Celia's server!) arxiv.org/abs/2501.00536 [bsky, 2 points, 0 comments]
Happy new year to all! Here is a great paper to start off our scientific adventures for 2025! arxiv.org/abs/2501.00536 [bsky, 2 points, 0 comments]
This has nothing to do with this topic but I have to share this with you. Scientific paper on Cacio e Pepe arxiv.org/pdf/2501.00536 [bsky, 2 points, 1 comments]
Mathématiques et cuisine italienne… arxiv.org/pdf/2501.00536 [bsky, 2 points, 0 comments]
the linked is a preprint of an article on the phase separation characteristics of Pasta alla Cacio e pepe sauce enjoy! arxiv.org/pdf/2501.00536 [bsky, 2 points, 0 comments]
The socio economic impact of fundamental physics research: The optimum caccio e pepe pasta sauce! arxiv.org/abs/2501.00536 We don’t want to hear any mire: what is tour research good for? It makes [bsky, 2 points, 0 comments]
For that, you have to visit the preprint and read through the quite scientific paper (graphs! molecule diagrams!). And even then, it's not listed as precisely as someone looking for a recipe might pre [bsky, 1 points, 0 comments]
Everyone needs to reconsider their “best/most important papers of 2024” if they missed this: arxiv.org/abs/2501.00536 [bsky, 1 points, 0 comments]
Important physics being done out there... arxiv.org/pdf/2501.00536 [bsky, 1 points, 0 comments]
If u are a geek and a cooking enthusiast such as me, you will love this scientific paper on how to get the Cacio e Pepe recipe right, published by a team of European researcher arxiv.org/pdf/2501.0053 [bsky, 1 points, 0 comments]
science says cheese to starch ratio is incredibly important arxiv.org/abs/2501.00536 [bsky, 1 points, 1 comments]
#arXiv Phase behavior of Cacio and Pepe sauce https://arxiv.org/abs/2501.00536 “starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. The [bsky, 1 points, 0 comments]
arxiv.org/abs/2501.00536 The secret to Cacio e Pepe has been discovered: it’s all about the starch levels in the water…!! [bsky, 1 points, 1 comments]
When science becomes delicious 🍝 How to make the best Cacio e Pepe pasta sauce. Only thing apparently missing is a time variable which in effect determines temperatures but could be more practical [bsky, 1 points, 0 comments]
#CulinaryScience is the best #science. A #CondensedMatter #preprint on the texture of #PastaCacioEPepe https://arxiv.org/abs/2501.00536 [bsky, 1 points, 0 comments]
@mythicgriffon.com for you - arxiv.org/abs/2501.00536 [bsky, 1 points, 1 comments]
"Phase behavior of Cacio and Pepe sauce" Cooking the perfect Cacio e Pepe requires special pasta water that has more starch. It's not just any water! Understanding these details can take your cooking [bsky, 1 points, 0 comments]
arxiv.org/abs/2501.00536 Study on Cacio e Pepe … as mentioned in today’s @nytimes.com [bsky, 1 points, 0 comments]
A day in the life of my sibling group chat: arxiv.org/abs/2501.00536 [bsky, 1 points, 0 comments]
Phase behavior of Cacio and Pepe sauce (arxiv.org) Main Link | Discussion [bsky, 1 points, 0 comments]
Phase behavior of Cacio and Pepe sauce - arxiv.org/abs/2501.00536 - HackerNews #1 right now ❤️ [bsky, 1 points, 0 comments]
Researchers have uncovered the science behind achieving the perfect Cacio e Pepe. By studying the sauce's phase behavior, they identified starch concentration as critical for stability. Insufficient s [bsky, 1 points, 0 comments]
"A true Italian grandmother or a skilled home chef from Rome would never need a scientific recipe for Cacio and pepe, relying instead on instinct and yrs of experience. For everyone else, this guide o [bsky, 1 points, 0 comments]
Science and cooking coming together. Love the 'mozzarella phase' as a descriptor for clumping of cheese in cacio e Pepe. arxiv.org/abs/2501.00536 [bsky, 1 points, 0 comments]
“Finally, we present a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.” arxiv.org/abs/2501.00536 [bsky, 1 points, 1 comments]
The science of pasta (sauces). This is like the chapter in Steingarten's book when he compared the flavour of various salts to determine which was best. arxiv.org/pdf/2501.00536 [bsky, 1 points, 0 comments]
I always had a feeling those CM people in physics departments were doing the important work in the field arxiv.org/abs/2501.00536 [bsky, 1 points, 0 comments]
Cacio e Pepe for everyone: “…a scientifically optimized recipe based on our findings, enabling a consistently flawless execution of this classic dish.” Will try it this week 🥰 ‘Phase behavior of Ca [bsky, 1 points, 0 comments]
Let me peer review this please: arxiv.org/abs/2501.00536 [bsky, 0 points, 0 comments]
@kaltmamsell Falls Sie oder Herr Kaltmamsell das Problem mit cremigen Spaghetti Cacio e Pepe noch einmal angehen wollen, Physiker haben sich des Problems angenommen: https://arxiv.org/pdf/2501.00536 [bsky, 0 points, 0 comments]
Who says Europeans are anti-innovation? "In this study, we ... delineate a regime where starch concentrations below 1% (relative to cheese mass) lead to the formation of system-wide clumps, a conditi [bsky, 0 points, 0 comments]
Das ist die Grundlagenforschung, die uns als Gesellschaft weiterhilft: Physik der Cremigkeit der Sauce bei Pasta alla Cacio e pepe (Preprint). https://arxiv.org/abs/2501.00536 [bsky, 0 points, 1 comments]
Phase behavior of Cacio and Pepe sauce https://arxiv.org/abs/2501.00536 [comments] [336 points] [bsky, 0 points, 0 comments]
arxiv.org/abs/2501.00536 [bsky, 0 points, 0 comments]
"Nature Caciommunications" 'We further thank.... for support and eating up sample leftovers.' (link to research article: arxiv.org/pdf/2501.00536) [bsky, 0 points, 0 comments]
Phase behavior of Cacio and Pepe sauce https://arxiv.org/abs/2501.00536 arxiv.org [bsky, 0 points, 0 comments]
🍽️ Fascinating scientific research: Phase behaviour of Cacio and Pepe sauce. A must read for anyone who has struggled to perfect this classic dish. arxiv.org/pdf/2501.00536 Thanks go to @gbart.bsky.s [bsky, 0 points, 0 comments]
Roba che il buon Dario Bressanini apprezzerebbe: arxiv.org/abs/2501.00536 [bsky, 0 points, 0 comments]
This is important arxiv.org/abs/2501.00536 [bsky, 0 points, 0 comments]
Phase behavior of Cacio and Pepe sauce https://arxiv.org/abs/2501.00536 https://news.ycombinator.com/item?id=42585707 [bsky, 0 points, 0 comments]
Phase behavior of Cacio and Pepe sauce https://arxiv.org/abs/2501.00536 (https://news.ycombinator.com/item?id=42585707) [bsky, 0 points, 0 comments]
Recently on the # arXiv : Bartolucci et al. 2024, "Phase behavior of Cacio and Pepe sauce" - https:// arxiv.org/abs/2501.00536 . I suggest further research with a variety of pastas including different [mastodon, 0 points, 0 comments]
Phase behavior of Cacio and Pepe sauce #HackerNews arxiv.org/abs/... [bsky, 0 points, 0 comments]
Dopo vari anni di esperimenti questo paper avrei dovuto farlo io 😄 # cacioepepe # arxiv # physics # pasta https:// arxiv.org/abs/2501.00536 [mastodon, 0 points, 0 comments]
Phase behavior of Cacio and Pepe sauce #hackernews #news [bsky, 0 points, 0 comments]
So many reasons to love @ycombinator.com.web.brid.gy's Hacker News. Today's reason: Phase behavior of Cacio and Pepe sauce arxiv.org/abs/2501.00536 and, of course, the comments (squeeee!) news.ycombi [bsky, 0 points, 0 comments]
What has physics done for you lately? This - this is what it has done. And it is delicious. arxiv.org/abs/2501.00536 [bsky, 0 points, 1 comments]
arxiv.org/pdf/2501.00536 치즈 파스타 소스를 만드는 완벽한 방법 2025년 이그노벨 물리학상 수상 [bsky, 0 points, 0 comments]
Now this is the sort of science experiment that I can easily reproduce at home… arxiv.org/abs/2501.00536 [bsky, 0 points, 0 comments]
# arXiv Phase behavior of Cacio and Pepe sauce https:// arxiv.org/abs/2501.00536 “starch concentration as the key factor influencing sauce stability, with direct implications for practical cooking. Th [mastodon, 0 points, 0 comments]
IgNobel or I will riot. #IgNobel #CondensedMatterPhysics #SoftMatterPhysics #ItaliansBeingItalians https://arxiv.org/abs/2501.00536 [bsky, 0 points, 0 comments]
arxiv.org/abs/2501.00536 [bsky, 0 points, 0 comments]
Have you ever wished for a scientifically optimized way to make one of the four classic Roman pasta dishes? Wish no further! arxiv.org/abs/2501.00536 [bsky, 0 points, 0 comments]
Now this is my kind of recipe blog. You know a paper is going to be good when they mention in the introduction other papers that have won the Ig Nobel Prize. https://arxiv.org/abs/2501.00536 [bsky, 0 points, 1 comments]
Something to chuckle about: Chemists investigated the phase behavior of an iconic #Italian pasta dish, cacio e pepe #chemistry #foodscience #science Despite only 3 ingredients, it's not simple to a [bsky, 0 points, 0 comments]
This made my day, we need more of this ❤️: “Phase behavior of Cacio and Pepe sauce” arxiv.org/pdf/2501.00536 [bsky, 0 points, 0 comments]
Man, do I love the Internet [bsky, 0 points, 0 comments]
Phase behavior of Cacio and Pepe sauce https://arxiv.org/abs/2501.00536 [bsky, 0 points, 0 comments]
Phase behavior of Cacio and Pepe sauce https://arxiv.org/abs/2501.00536 (https://news.ycombinator.com/item?id=42585707) [bsky, 0 points, 0 comments]
A physics study on a pasta recipe, illustrating how much there is that we do not know... [bsky, 0 points, 0 comments]
Phase behavoir of Cacio and Pepe sauce arxiv.org/abs/2501.00536 [bsky, 0 points, 0 comments]
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#science #food arxiv.org/pdf/2501.00536 Phase behavior of Cacio and Pepe sauce [bsky, 0 points, 0 comments]
Have to try this scientifically-proven recipe arxiv.org/abs/2501.00536 [bsky, 0 points, 0 comments]
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Phase behavior of Cacio and Pepe sauce view on hacker news [bsky, 0 points, 0 comments]
Lo studio: arxiv.org/pdf/2501.00536 [bsky, 0 points, 0 comments]

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