Add some pasta water to your pasta sauce to make it extra creamy and delicious.
Who doesn't like to eat pasta: Pasta dishes are quick to conjure up and if you don't use instant noodles but instead use healthy alternatives for cooking, they will also fill you up without making you fat.
So that your pasta dishes taste even better in the future, you should not throw away the pasta water, but use it in the sauce.
Don't throw away the pasta water: Refine your pasta sauce with the cooking water
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Adding some pasta water to your pasta sauce will make it extra creamy.
© Winfried Rothermel/Imago
Do you pour the water you cooked your pasta in down the drain?
Just as you shouldn't simply empty potato water away, you can also continue to use pasta water - and thus even refine your pasta dish.
Because the cooking water for the pasta does not belong in the sink, but in the pasta sauce.
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Why should you empty the pasta water into the spaghetti sauce and co.?
When it comes to pasta dishes, the sauce is particularly important: In order for the cheese sauce to be really creamy or for Aglio e Olio to be in the perfect ratio, you need an emulsifier that binds fat and water.
The starch in the pasta water fulfills exactly this function.
Pasta, pizza, polenta: what makes Italian cuisine so popular around the world
Pasta, pizza, polenta: what makes Italian cuisine so popular around the world
Cooking pasta properly: To make it taste like Italian, you have to add pasta water to the sauce
One of the reasons why the sauce at the Italian restaurant tastes so good is because in a good Italian restaurant the pasta is cooked in the same pasta water all evening.
This collects a lot of starch, which in turn makes for a particularly creamy and tasty sauce.
Now of course you don't cook tons of spaghetti, fusilli or penne.
But you can still do the restaurant trick with the starch at home in a modified form:
Use only a little pasta water for cooking.
About one liter for 300 grams of pasta is sufficient.
On the one hand, the water boils faster and, on the other hand, the emerging starch is not diluted too much.
When the pasta is al dente, skim it off without throwing away the pasta water.
Then spoon some pasta water into the sauce again and again until it is nice and creamy.
List of rubrics: © Winfried Rothermel/Imago
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