Learn from the Chefs: Here's Why You Should Never Throw Away Pasta Cooking Water

Pasta cooking water, often referred to as "liquid gold," is considered one of the greatest secrets in professional kitchens. 

Chefs suggest keeping the water after straining the pasta because it contains natural starches that are released during cooking.

Where do they add this 'liquid gold'? Believe it or not, this water greatly enhances the quality of the food it is added to. 

Using pasta water offers several key advantages: 

Enhancing the sauce with richness and flavor

The starches in the pasta water create a bond between the sauce and the pasta, making it richer and thicker. Instead of the sauce sliding off the pasta, the pasta water allows it to adhere better to each bite. 

Improving the texture of the sauce

A small amount of pasta water added to the sauce contributes to a creamy and natural texture without adding cream or other thickening agents. 

Perfect salt adjustment

Pasta water contains a gentle amount of salt that lends the sauce a more balanced flavor. 

Pasta water can also be used in the preparation of other dishes, such as boiling vegetables, making soups, or even preparing certain doughs that require warm and slightly salty liquids. 

In conclusion, pasta water is not waste but a valuable culinary resource. Next time you cook pasta, don't throw it away—incorporate it into your dish and see how the flavors and texture improve.