We eat a fair bit of pasta in my home. My husband and I are both part Italian, so can you really blame us?! Anyways, today I learned something about making pasta that I wish I’d known about sooner. And it involves the water that most people generally strain in the sink when their pasta is finished cooking.
However, you should actually be conserving your pasta water, not pouring it down the drain! According to Bon Appetit, pasta water is “liquid gold” because it can make for a deliciously smooth sauce. When the pasta boils, starch from the noodles seep into the water. Although this gives the water a cloudy appearance, this starchy water is actually what you need for emulsification (the process that keeps your sauce together, and doesn’t make it all watery).
So, what do you need to do to make delicious, smooth, and creamy sauce? When your pasta is finished cooking, use tongs to remove the noodles from the pot. With the remaining water, add a scoop or two to your sauce mixture. Not only will this thicken the sauce, but it will also ensure that your sauce stays together and doesn’t create a watery mess on your plate.
Isn’t it incredible how reserving something that we usually toss down the drain without a second thought can make such a big difference in the quality of your food? I don’t know about you, but I’ll never be straining my pasta down the drain again.
