Pasta water's hidden potential: From kitchen to garden
The water left after cooking pasta contains a lot of starch, which you can use to prepare other dishes. Italians know very well how to make good use of it. Some often pour it down the sink, considering it dirty waste. I now know how to reuse it. This way, I save money and preserve natural resources.
Pasta water not only contains starch, which is responsible for its cloudy, white colour, but also salt and gluten – in the case of wheat pasta cooked in salted water. Many consider it a worthless solution, but it also contains small amounts of minerals, such as potassium, and B vitamins.
How to use pasta water?
Few people know that pasta water can be used in baking. Added to dough for pizza or bread, it speeds up gluten binding, resulting in a fluffier bake. Furthermore, this water is also excellent for soaking beans, peas, or lentils, making legumes easier to digest.
Italians primarily use pasta water for thickening sauces. Thanks to its starch content, it acts as a natural glue, perfectly combining pasta with the add-ons. You can also use it instead of regular boiling water when preparing pierogi dough.
Soup with pasta water and beyond
You can make soup from pasta water. Combined with vegetables and meat additions, it will create a slightly thick consistency, providing a pleasant taste experience. It is excellent as an addition to cheese soups and stews.
If you are preparing soup from frozen broth, simply pour this homemade flavour cube with hot pasta water and add a few basic vegetables to get a simple and delicious vegetable soup.
Other uses for water from cooking spaghetti
This water, containing salt, starch, and gluten, can also replace some cleaning agents. Its salinity makes it act like a natural detergent, which you can use to wash dishes.
Excess water can be cooled to be used for watering plants. The minerals it contains perfectly nourish green houseplants.
