Eight ways to use the water from cooking pasta (beyond the pasta itself)

After that Drain the pasta we just cooked It is almost a reflex for most of us that the cooking water flows directly into the drain. However, giving a second life to this water has benefits in the kitchen, beyond the act of solidarity with an ecological conscience.

Reasons to save pasta cooking water

After cooking pasta, spaghetti or ravioli on duty, the resulting water is still water with a pinch of salt and a little flavoring added, so why not give it a new life? It’s actually very common in Italian cuisine. This portion of pasta cooking water is reserved for finishing certain sauces.. And not only that.

There are many Italian preparations in which a pinch of cooking water is used to finish the meal. This applies, for example, to the vegetable and ricotta-based pasta alla norma; your recipes alle vongole, with oysters; alfredo pasta or detailing puttanesca.

However, we can make use of pasta water at home. in countless recipes where we need water: stews, stews, pilafs, broths, soups… The repertoire is very wide and we can apply a skill to all of them. It may seem like a small gesture, but it is hidden in the details that make a difference in the kitchen. Actually, the truth is, when we cook pasta, water is enriched. Not only from the salt, but also from some of the flavor of the pasta (or if we add, for example, garlic or bay leaf) and the properties of the pasta.

Bozhin Karaivanov

As with any broth, some of the nutrients in pasta pass into the cooking water. This is particularly relevant if we use whole wheat pasta, for example, they have more fat and also have a greater load of vitamins and minerals such as zinc, iron or magnesium.

And although we use regular pasta, we will enrich the water with one of the biggest heroes of carbohydrates: starchcarbohydrate, which is largely responsible for the texture of pasta and is highly appreciated for its binding properties.

how to reuse pasta cooking water

To bind the sauces: Starch released during pasta cooking can be useful for fattening or thickening sauces. It allows us to save calories that we would add if we used flour or cream, for example, both for the pasta itself and for other types of sauces. In fact, it’s often used in recipes like authentic carbonara or spaghetti cacio e pepe.

To allocate funds: A few pots of salted hot water will help you dissolve the bottom of a sauce or a casserole that is slightly sticky, for example, and where you want to save that bottom, as in a roast.

Karolina Kolodziejczak

To soften the sauces: Same as for glazing, but to very thick, dense or very concentrated sauces, to reduce the potency if necessary. Recourse to this hot water would be a good way to make them thinner. Also, since starch is a binder, we do not lose texture.

To soak the legumes: Pasta today, cooked tomorrow. After draining the pasta water, separate this water in another casserole or a bowl and when it is cool or warm, you can put your favorite legumes in it and soak it. It also allows you to give the sentinel chickpeas a light point of salt that won’t hurt.

To run a broth: Do we have water, a pinch of salt and a binding agent like starch? What’s wrong with making broth (fish, vegetables, chicken or meat) with this already enriched water?

Paish Zaini

Clear: You just cooked the pasta and the water is still hot. For example, there is no need to use a thermos and hot water to soften a pan or pot that we need to wash. Take advantage of this mix of water, salt and starch to more easily remove the toughest dirt residues from your utensils.

To make the dough: If you are in love with confectionery or homemade bakery, we are in the same example. A pinch of salt, water and starch will come in handy when the water is cold or warm so we can make our favorite doughs.

To cook: There’s plenty of water and it’s hot, so why not steam some vegetables or fish with it? Or directly, you bet you can quickly cook a side dish for the pasta itself.

We can also save this water for later, but no reason to do without it.

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Cover photo | Nerfee Mirandilla

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