Don't pour it out: Genius ways to reuse pasta water
The water left after cooking pasta contains a lot of starch, which can be useful for preparing other dishes. Italians know very well how to make good use of it. However, many people often pour it down the sink, considering it dirty waste. I've learned how to reuse it effectively, saving money and conserving natural resources in the process.
Pasta water contains starch, which is responsible for its cloudy, white color, as well as salt and gluten when wheat pasta is cooked in salted water. While some consider it a worthless solution, it actually contains small amounts of minerals, such as potassium, and B vitamins.
How to use pasta water?
Few people know that pasta water can be used in baking. When added to dough for pizza or bread, it speeds up gluten binding, resulting in a fluffier bake. Additionally, this water is excellent for soaking beans, peas, or lentils, making legumes easier to digest.
Italians primarily use pasta water for thickening sauces. Thanks to its starch content, it acts as a natural binder, perfectly combining pasta with the add-ons. You can also use it instead of regular boiling water when preparing pierogi dough.
Soup with pasta water and beyond
You can make soup from pasta water. Combined with vegetables and meat, it creates a slightly thick consistency, providing a delightful taste experience. It is excellent as an addition to cheese soups and stews.
If you are preparing soup from frozen broth, simply combine this homemade flavor cube with hot pasta water and add a few basic vegetables to make a simple and delicious vegetable soup.
Other uses for water from cooking spaghetti
This water, containing salt, starch, and gluten, can also replace some cleaning agents. Its salinity allows it to act as a natural detergent, which you can use to wash dishes.
Excess water can be cooled and used for watering plants. The minerals it contains provide excellent nourishment for houseplants.
