This is how to make the perfect pasta…with physics! 🍝

Подробнее о видео

Italian physicists have used their knowledge of phase behaviour to figure out how to make the perfect bowl of cacio e pepe every time.

Rowan Hooper tells Penny Sarchet how Ivan Di Terlizzi and Giacomo Bartolucci began their research in Germany, while longing for a home-cooked meal.

They went into incredible detail with their work - pasta is more complex than we realised! And bizarrely they suggest the finding may have implications for our understanding of the origins of life 🤯

Hear the full story on New Scientist Weekly, a news podcast for the insatiably curious, hosted by Rowan Hooper and Penny Sarchet.

Tap link in bio to learn more⁠

–
Learn more ➤

Subscribe ➤

Get more from New Scientist:
Official website:
Facebook:
Twitter:
Instagram:
LinkedIn:

About New Scientist:
New Scientist was founded in 1956 for “all those interested in scientific discovery and its social consequences”. Today our website, videos, newsletters, app, podcast and print magazine cover the world’s most important, exciting and entertaining science news as well as asking the big-picture questions about life, the universe, and what it means to be human.

New Scientist