Unveiling the secret life of pasta water: Beyond the sink
The water left after cooking pasta is rich in starch, which you can reuse in preparing other dishes. Italians are well aware of its benefits, while many often pour it down the sink, viewing it as waste. I've now discovered how to repurpose it, allowing me to save money and conserve natural resources.
Pasta water contains not only starch, which gives it a cloudy, white appearance, but also salt and gluten, particularly when cooking wheat pasta in salted water. Many people regard it as worthless, yet it contains small amounts of minerals, such as potassium, and B-group vitamins.
How to use pasta water?
Few people realise that pasta water can be used in baking. When 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 sauces. You can also use it instead of regular boiling water when preparing pierogi dough.
Soup with pasta water and more
You can make soup from pasta water. Combined with vegetables and meat, it results in a slightly thicker consistency, enhancing the taste experience. It is excellent when added 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 some basic vegetables for a simple and delicious vegetable soup.
Other uses for water from cooking spaghetti
This water, containing salt, starch, and gluten, can also replace certain cleaning agents. Its salinity allows it to act like a natural detergent, which you can use for washing dishes.
Excess water can be cooled and used for watering plants. The minerals it contains are excellent for nourishing houseplants.
