That after drain the pasta we just cooked cooking water going straight down the drain is almost a reflex for most of us. However, giving a second life to this water, beyond a gesture of solidarity with an ecological conscience, also has culinary benefits.
Reasons to save pasta cooking water
The water resulting from having cooked the macaroni, spaghetti or ravioli on duty is still water with a pinch of salt and a touch of flavor, so why not give it a new life? In fact, in Italian cuisine it is very common that part of the pasta cooking water be reserved to finish off certain sauces. And not only that.
There are many Italian preparations in which a pinch of cooking water is used to finish off the dish. This is the case, for example, of pasta alla norma, based on vegetables and ricotta; of the recipes alle vongole, with clams; alfredo pasta, or elaborations to the puttanesca.
However, at home we can take advantage of the pasta water in countless recipes for which we need water: stews, stews, rice, broths, soups… The repertoire is very wide and we can apply the trick to all of them. It may seem like a small gesture, but it is precisely in the details where the difference in the kitchen is made. In fact, the reality is that when we cook pasta, the water is enriched. Not only from salt, but also from part of the flavor of the pasta (or if we add, for example, garlic or a bay leaf) and from the properties of the pasta itself.
As in any broth, part of the nutrients that are present in the pasta pass into the cooking water. This is especially relevant if we use whole wheat pasta, for example, that they have more fat and also a greater load of vitamins and minerals such as zinc, iron or magnesium.
And, although we use normal pasta, we are also going to enrich the water with one of the great protagonists of carbohydrates: the starchthat carbohydrate that, to a large extent, is responsible for the textures of the pasta and whose binding virtue is highly appreciated.
How to reuse pasta cooking water
To bind sauces: The starch that is released in the cooking of the pasta can be useful for fattening or thickening sauces. Both for the pasta itself and for other types of sauces, saving us calories that we would add if we used, for example, flour or cream. In fact, it is often used in recipes such as authentic carbonara or spaghetti cacio e pepe.
To break down funds: A couple of saucepans of hot water with salt will help you, for example, to deglaze a sauce or the bottom of a casserole that is slightly stuck and where you want to recover that bottom, as can happen with a roast.
To smooth sauces: The same as the deglazing, but to reduce forcefulness if necessary, to sauces that have been very thick, dense or too concentrated. Resorting to this hot water will be a good way to make them more subtle. Also, since starch is a binder, we won’t lose as much texture.
For soaking the legumes: Today macaroni, tomorrow cooked. Once the pasta is drained, reserve this water in another casserole or in a bowl and, when it is cold or lukewarm, you can put your favorite legumes in it to soak. In addition, it allows you to provide it with a light salt point that will not hurt the chickpea on duty.
To march a broth: Do we have water, a pinch of salt and a binding substance like starch? What’s wrong with making a broth (fish, vegetable, chicken or meat) with this already enriched water?
To clean: You have just cooked pasta and the water is still hot. There is no need to pull a thermos and hot water to, for example, soften a frying pan or a saucepan that we have to wash. Take advantage of this mixture of water, salt and starch to more easily remove the toughest remains of dirt from your kitchenware.
To make doughs: If you are in love with confectionery or domestic bakery, we are in the same example. A pinch of salt, water and starch will come in handy once the water is cold or warm so that we can make our favorite doughs.
To cook: There’s plenty of water and it’s hot, why not steam some vegetables or fish with it? Or, directly, bet to cook a garnish for the pasta itself quickly.
We can also simply save this water for later, but there is no reason to do without it.
Officina 1825 Bormioli Rocco glass bottle with stopper
Note: some of the links in this article are affiliated and may bring benefit to Trendencias.
Cover photo | Nerfee Mirandilla
In Jared | Real bread: 15 artisan bakeries in Madrid where you can buy it