When called pastina soup – it literally means tiny pasta soup. Traditionally, this soup uses acini di pepe as the tiny pasta shape of choice. Acini is very small, almost like little balls.

Italian scientists have drawn from thermodynamic principles to prevent a famous pasta from turning into a gooey mess.

you basically get a mozzarella," Di Terlizzi said. "I'm not saying that mozzarella is bad — but it's bad when you're looking for a smooth cacio e pepe." Chefs prepare pasta cacio e pepe in the ...