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Conversation in Pasta Paradiso
Cherry in Spirit
Cherry in Spirit

Can I reuse my pasta water?

I've read somewhere that pasta water is "liquid gold" - key ingredient to make restaurant-level sauces! Have you tried adding pasta water to your sauces? What was the result? PS. I've read also that pasta water can actually be used to water plants. I am trying to practice eco-friendly living, so if you have any tips on this, I would looooove to read them!?
Cherry in Spirit
Cherry in Spirit
Yesterday I talked with my friend from Italy (and we all know that Italians are experts), she told me that her nonna used to add pasta water as secret ingredient in preparing fresh basil pesto. So I made my decision and I will try to recreate this recipe during weekend. PS. I didn't know at all about the beans liquid, but I used aquafaba (water in which chickpeas have been cooked) few times in my baking adventures.
Yesterday I talked with my friend from Italy (and we all know that Italians are experts), she told me that her nonna used to add pasta water as secret ingredient in preparing fresh basil pesto. So I made my decision and I will try to recreate this recipe during weekend. PS. I didn't know at all about the beans liquid, but I used aquafaba (water in which chickpeas have been cooked) few times in my baking adventures. Fresh Basil Pesto
Dana :)
Dana :)
I always save some of my pasta water, but I usually only use it to add to my pasta sauce. The pasta water "loosens" it up without making it watery (I'll add a little to Pesto or to a Cacio e Pepe). Sometimes I'll add a little splash to tomato sauce, too! One tip I learned to make the pasta sauce more starchy is actually to cook my noodles in less water - it makes the water even more starchy! I have NOT tried watering my plants with it yet, but it sounds like a fun experiment. On a sort of related note - when I make beans from scratch, the bean broth ("pot liquor") is another type of "liquid gold" and great as a sub for broth or for using for poaching eggs etc...
Dana :)
Dana :)
Thought of this conversation because I JUST made a sauce with pasta water. What made this work was how slowly adding the grated cheese to the pan with the pasta coated the noodles and made the sauce.
Thought of this conversation because I JUST made a sauce with pasta water. What made this work was how slowly adding the grated cheese to the pan with the pasta coated the noodles and made the sauce.Rigatoni with Sausage, Beans, and Greens
baneeks
baneeks
I *always* use my pasta water! I always add chicken stock cubes to the water for extra flavour so it just seems wrong not to reuse it considering I could use the broth for other dishes like soups! In Cyprus, we call the flavoured pasta water «ζουμί». Delicious!
MrsJ 03
MrsJ 03
Yes I always use it to thin the pasta sauce haven't tried it for anything else but am going to investigate