Cacio e Pepe is an Italian specialty that sounds simple but is not so easy to make. ISTA physicist Fabrizio Olmeda and his colleagues have researched the perfect recipe for the right creaminess of this Roman pasta.

Research achievements that first make people laugh and then make them think are traditionally honored with the Ig Nobel Prize. Fabrizio Olmeda, postdoc and physicist at the Institute of Science and Technology Austria (ISTA), and his team were delighted to receive the prestigious award in 2025. The researchers impressed the jury with their perfect recipe for the best cacio e pepe. The secret recipe? Adding the right amount of starch helps prevent the sauce from clumping. See Fabrizio Olmeda’s recipe below.

This creation can be sampled at the Science Ball thanks to the support of Pasta Garofalo. The roots of this pasta manufacturer date back to the 18th century. The history of the company has been documented since 1789. Although modern technologies have changed the way pasta is made, Garofalo has always remained true to its roots. A picturesque place on the slopes of the Gulf of Naples, where history began. We are talking about the Italian town of Gragnano.

It is no coincidence that this place is the birthplace of the Pasta Garofalo brand: And here we are back to physics. The spring water in Gragnano, which also powers the mills, has the ideal mineral composition for good pasta dough. In addition, the climatic conditions in Gragnano are very suitable for drying pasta. The tradition of craftsmanship and knowledge of the best pasta are inextricably linked to Gragnano. And preserving this tradition has proven its worth: today, Pasta Garofalo is one of the oldest companies in the industry and is known beyond Italy’s borders for its high-quality pasta, “made in Italy.” Of course, a lot has changed in the world of pasta production since 1789. Not only in terms of production processes, but also in terms of ingredients: gluten-free varieties, for example, have become an indispensable part of the range.

How to make the perfect cacio e pepe

Ingredients:

• 5 g starch (potato or corn starch) • 50 ml water (to mix with the starch) • 200 g Pecorino Romano • 100 ml water (for mixing the starch and cheese) • 300 g pasta (ideally Tonnarelli or Spaghetti from Garofalo) • Pasta cooking water • Black pepper and salt (to taste)

Preparation:

Cook the pasta. Stir the starch powder (2–3% of the cheese mass) into the water until the water becomes clear and thickens. Mix this mixture with the cheese over low heat so that the starch binds with the proteins and prevents lumps from forming. Then season with pepper. Mix the pasta with the sauce in the pan. If necessary, add a little pasta water to perfect the consistency.