Overview

• Researchers from Max-Planck-Institut and University of Padua developed a method to prevent cheese clumping in Cacio e Pepe, published in *Physics of Fluids* on May 1, 2025.
• The study identifies a precise starch-to-cheese ratio of 2-3% as optimal for a creamy, uniform sauce, avoiding clumping or stiffness.
• Excessive heat, termed the 'Mozzarella-Phase,' denatures cheese proteins, so cooler water must be used when mixing cheese into the sauce.
• The step-by-step recipe includes preparing a starch solution with potato or corn starch, ensuring consistent results over relying on variable pasta water.
• The research, led by Italian scientists abroad, aims to preserve culinary tradition and minimize waste of high-quality Pecorino cheese.