Why do you need water in which the pasta was cooked?

Pasta is one of my favorite meals on weekday evenings. The reason is simple: those 15-20 minutes that take to heat the water and cook the pasta are usually enough to make the sauce, and dinner is ready. In Italy, however, pasta is considered the first course, which only precedes the main one, but in truth, rare Italians these days adhere to this rule, often limiting themselves to pasta as the main course.

However, pasta has long ceased to be a purely Italian dish and has taken root well both all over the world and in our country in particular, and even the word “al dente” will not frighten anyone.

Pour out or not? ..

But in addition to al dente and the classic formula “10 g of salt per 100 g of pasta per 1 liter. water “- by the way, if you have not heard about it, be sure to remember – there is one more nuance in pasta cooking. Namely, the water that remains after that. Many of us do not attach it and simply pour the paste along with the water. Would you be surprised to learn that pasta restaurants never do this ?.

Firstly, in such establishments, pasta is usually boiled in the same water, portion by portion, without changing it.

Secondly, this water is used not only for cooking, but also for cooking, or rather, to bring the mind to the mind of the sauce with which the pasta is served. So what is so wonderful about it, and why is it better to add exactly the water in which it was cooked to the pasta sauce? Let’s figure it out.

To begin with, the technology of making the sauce, especially if it is done in parallel with cooking pasta, not to mention other household chores, does not allow you to get absolutely identical results over and over again. A slightly different amount of sauce, a slightly different fire under the pan – all this leads to the fact that the thickness of the finished sauce is slightly different each time. There is no other way if you cook “by eye”.

Further more. Correctly cooked pasta, thrown into a colander, and then added to the sauce, “drinks” part of the liquid from it, absorbing it into itself, and thereby again change its consistency. With all this drama unfolding on your stove, it’s a good idea to have on hand the means to change the thickness of an already prepared sauce on the fly.

What’s the secret?

By and large, there are not so many differences between just water and the water in which the pasta was cooked, but they are all fundamental:

• firstly, it is hot – you don’t have to wait for the sauce to heat up again;
• secondly, it is already salted – you do not have to re-season the sauce that has already been seasoned with spices;
• thirdly, and most importantly, during the cooking of the pasta, part of the starch passed into the water, which means that the water will enhance the taste of the pasta itself, make the sauce “envelop” it, and combine them into one whole.

The algorithm of actions is extremely simple. Before pouring out the water in which the pasta was boiled, scoop up a cup of this water and save – just in case. If after adding the pasta to the sauce it is too thick, add a little water and stir well. If the sauce is too liquid, then you can, again, add water, and then boil it slightly – the water will evaporate, unlike starch, which will make the sauce thicker.

Finally, here are a few of my favorite quick pasta recipes in case you want to cook something new for dinner tonight:

• Pasta with cheese and black pepper
• Spaghetti with garlic, olive oil and hot pepper
• Pasta with cherry and basil
• Pasta casserole with mozzarella (this recipe is a little longer than the others, but it’s worth it
• Pasta with brisket and green peas
• Pasta with tuna