Pasta Water

• Used to create creamier pasta sauces: A splash of pasta water added to your sauce helps it cling to the pasta better, creating a richer and more flavorful dish. The starch in the water acts as a natural emulsifier, binding the sauce and pasta together.
• For thinning sauces and adjusting consistency: If your sauce is too thick, adding a bit of pasta water can thin it out without diluting the flavor. This helps you achieve the perfect sauce consistency.
• In place of broth or stock: Pasta water can be used to add flavor and body to soups, stews, and risottos, especially in vegetarian or vegan recipes. It contributes a subtle pasta flavor and richness.
• Used to cook pasta al dente: The salt in the pasta water seasons the pasta from the inside out. Allowing the pasta to boil in this enriched water creates a more flavorful end result and assists in the cooking process, ensuring a perfect al dente texture.
• Improves homemade bread and doughs: Adding pasta water to bread or pizza dough can add a subtle flavor and create a softer, more elastic dough, resulting in a chewier texture.

• Contains starch from the pasta, which may provide a small amount of energy.
• Provides trace amounts of vitamins and minerals leached from the pasta during cooking.
• May contribute to hydration, especially when used in sauces.
• Adds a salty flavor, potentially reducing the need for added salt, which supports healthy blood pressure.
• Can thicken sauces naturally, reducing the need for unhealthy thickening agents.

Pasta water is best used immediately after cooking. Due to its high starch content, it doesn't store well and can develop an unpleasant odor or become excessively thick if left at room temperature for too long. It's not recommended to refrigerate or freeze pasta water as the texture and flavor will degrade significantly. For the best results, reserve the desired amount of pasta water right before draining your pasta and use it immediately in your sauce.