A trio of researchers affiliated with several institutions in the U.S. and Canada has found evidence that suggests nuclear material beneath the surface of neutron stars may be the strongest material in the universe. In their ...
(Phys.org)—Neutron stars, which form when massive stars collapse under their own enormous gravity, are some of the densest objects in the universe, second only to black holes. Yet while little is known about the interiors ...
Two physicists from the University of Warwick have taken to the kitchen to explain the complexity surrounding what they say is one of the last big mysteries in polymer physics.
Polymers
Dec 1, 2014
0
1
Achieving the perfect al dente texture for a pasta noodle can be tough. Noodles can take different times to fully cook, and different recipes call for different amounts of salt to be added. To boot, sometimes noodles will ...
General Physics
Apr 13, 2022
0
211
Researchers trying to understand wheat-related health problems have found new clues to how the grain's proteins, including gluten, change when cooked and digested. They report in ACS' Journal of Agricultural and Food Chemistry ...
Biochemistry
Mar 11, 2015
0
21
Italians are notoriously—and understandably—protective of their cuisine, as regular arguments about the correct toppings for pizza or the appropriate pasta to use with a Bolognese ragu will attest.
Other
Jan 3, 2023
0
344
Pasta is serious business in Italy, with reportedly more than 300 specific forms known by some 1,300 names. There is even a 55-year-old "pasta law" that governs its production and manufacture. But that doesn't mean the beloved ...
Cell & Microbiology
Nov 2, 2022
0
1291
They aren't the type you'd sprinkle over pasta. But University of New Hampshire researchers have found five new truffle species.
Ecology
May 1, 2017
0
23
Consumers could soon see packages of pasta labeled "good source of dietary fiber" and "may reduce the risk of heart disease" thanks to the development of a new genre of pasta made with barley—a grain famous for giving ...
Biochemistry
Sep 14, 2011
0
0
University of Adelaide researchers are working with colleagues in Italy to produce better quality pasta that also adds greater value to human health.
Biotechnology
Aug 29, 2012
0
0
Pasta is a staple food of traditional Italian cuisine, now of worldwide renown. It takes the form of unleavened dough, made in Italy, mostly of durum wheat (more rarely buckwheat flour), water and sometimes eggs. Pasta comes in a variety of different shapes that serve for both decoration and to act as a carrier for the different types of sauce. Pasta also includes varieties, such as ravioli and tortellini, that are filled with other ingredients, such as ground meat or cheese. Pasta is eaten in Italy only as first course or nowadays as "piatto unico".
There are hundreds of different shapes of pasta with at least locally recognised names. Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy.
Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally cooked by boiling.
This text uses material from Wikipedia, licensed under CC BY-SA
