Therefore, you should never drain pasta down the drain.

 

Good news: Pasta made from rice, lentils, or chickpeas also releases starch. While the consistency of the cooking water is slightly different, it still gives sauces more body and a better consistency. In short: There’s no reason not to use it.

How to collect and use pasta cooking water

The technique is very simple:

Ladle method: Reserve one or two ladles of water before draining the pasta.

Tip for the salad bowl: Place a bowl under the colander to catch the liquid immediately.

Tongs method: Use tongs to remove spaghetti and linguine from the pot, leaving the remaining water at the bottom.

The colander: Ideal for short pasta shapes. The pasta can be removed while the water remains in the colander.

Then, gradually add water to the sauce until the desired creamy consistency is reached.

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