Don't toss that pasta water: The secret to silkier sauces
Have you ever mindlessly poured out the water after cooking pasta? It turns out that's a big mistake! This cloudy water can be incredibly useful later in cooking or when creating certain dishes.
22 November 2024 08:14
As most of us know, store-bought pasta is made from flour. During cooking, pasta releases starch, which makes the water cloudy. Pouring it away is, however, a big mistake. Starch has emulsifying properties that can be brilliantly used for making pasta sauces. Want to know how? Below, we present a step-by-step guide.
You may have encountered the problem where layers of fat separate in a spaghetti sauce or another pasta sauce. Starch can come to the rescue here. Its ability to emulsify allows for a better combination of ingredients that do not usually mix. As a result, the sauce becomes smooth and uniform. It also enhances its flavour.
To save pasta water, pour it into another container before draining. You don't need to keep all the water left from cooking—just a few tablespoons will suffice. Add it later to the sauce at the right moment. Also, consider using a special colander that allows for easy separation of pasta from water without wasting it.
A good practice is also skipping the rinse after cooking. This solution helps to prepare a tasty dish. By doing so, leftover starch remains on the pasta, facilitating sauce emulsification. As a result, you’ll get a perfectly smooth sauce that is well combined with the pasta.
Pasta should be a staple in our diet. It contains a range of nutrients—besides protein, phosphorus, iron, and vitamins B1 and B6.
