pasta water or stock?

[toddlove8845]

When thinning out a sauce for pasta to you prefer stock or the pasta water?

[even stephen]

Stock of course, your pasta water is going to be to salty
in a restaurant environment. At home, probably pasta water,
for the added starch, old style as it were.

[mochefs]

Pasta water. Now, whether that is preference built from years of just doing it that way, or because it's the 'best' way is an entirely different question

[even stephen]

Yes there is a reason. There is a minimal starch content in the
pasta water and it will act as a very, very, mild thickening agent.
Just makes the sauce cling to the pasta a little better.