Don't drain that pasta water: Unlock the secret to perfect sauce
Have you ever mindlessly poured out the water after cooking pasta? It turns out that's a big mistake! This "white" water can be incredibly useful in later stages of cooking or when creating certain dishes.
2:21 PM EST, November 22, 2024
As most of us know, store-bought pastas are made from flour. During cooking, pasta releases starch, which makes the water white. 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? Read on for a step-by-step guide.
You may have encountered a problem where layers of fat separate in a spaghetti sauce or another pasta sauce. Starch can come to the rescue here. Its emulsification ability allows for a better combination of ingredients that do not usually mix. As a result, the sauce becomes smooth and uniform, enhancing its flavor.
To save pasta water, pour it into another container before draining. Importantly, 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.
Another good practice is forgoing rinsing pasta after cooking. This helps create a tasty dish because the leftover starch remains on the pasta, aiding sauce emulsification. As a result, you’ll have a perfectly smooth sauce, well combined with the pasta.
Pasta should be a staple in our diet. It contains various nutrients, including protein, phosphorus, iron, and vitamins B1 and B6.
