Cacio e pepe, a classic Italian dish, challenges many cooks due to cheese clumping in hot pasta water. Researchers, including Dr. Ivan Di Terlizzi, from the Max Planck Institute, sought to solve this issue by analyzing the dish's physical properties. They found that a precise starch-to-cheese ratio of 2-3% is key to achieving a smooth sauce. Instead of typical drained pasta water, they recommend creating starchy water with measured powdered starch to ensure optimal texture, transforming the cooking experience for amateur chefs.
Dr Ivan Di Terlizzi explains how studying Cacio e pepe led to insights on sauce consistency, emphasizing the importance of starch in achieving the desired texture.
The researchers highlight that instead of using drained pasta water, creating a starchy water with measured starch can significantly improve the sauce's texture.
Collection
[
|
...
]