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pasta water or stock?

post #1 of 4
Thread Starter 
When thinning out a sauce for pasta to you prefer stock or the pasta water?
post #2 of 4
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.
post #3 of 4

pasta water for me

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 :)
post #4 of 4
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.
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