Waste not want not is something that’s been ingrained in our heads by our parents and grandparents, who grew up in times when frugality helped with self-preservation and families sustaining a status quo. And while we may think that phrase only leads to bland food, being strict isn’t something to lament over, at least not in the case of pasta. What if being frugal with pasta water leads to more amazing sauces?
Less water equals more flavor, at least that’s the case for this hack for cooking pasta. Back in the day, pasta water wasn’t really considered an ingredient in pasta dishes. But tossing pasta water down the drain is like throwing out the baby with the bath water. Pasta water contains the starch that has leached out of the pasta and into the water.
This water (which should be salted) is a magical thickener that enhances the flavors and adds body to the sauce without you having to add other thickeners like flours or fats.
The trick to making this pasta water even more potent and strong is by boiling the pasta in a smaller amount of water. Traditional methods for boiling pasta call for 6 quarts of water for 1 pound of pasta. But you can cook pasta in as little as 2 quarts of water for every 1 pound of pasta.
This pasta water will be like the souped-up version of pasta water, meaning you’ll be using less water but getting fantastic pasta sauces. The starchiness will be stronger, which will result in a sauce that’s thicker, smoother, and clings to the pasta with more ease.
It is worth noting that not all pastas can be boiled in this method. Long thin pastas like angel hair or fresh pastas need more water to move around and not stick together (or possibly get mushy).
When you are about to start cooking pasta, try this trick, and you’ll be surprised by the results!
