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question about pasta water

post #1 of 12
Thread Starter 
:blush:ABOUT HOW MUCH STARCH REMAINS IN PASTA COOKING WATER AFTER ?
post #2 of 12
Hi there.

It depends on how much water you used--the starch will be more concentrated if you used less water. It also depends on the type of pasta you were cooking. Ones w/more surface area will give up more starch. Regardless, I always save out a bit of the water to add back in along w/the sauce. The water will boil out, and the starch lends a creamy/smooth mouthfeel to the sauce. Nice:look:
Jenni
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Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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Jenni
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Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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post #3 of 12
Thank you Jfield , I will try this in my next recipe
post #4 of 12
No problem, Ninja_59 To really take it over the top, add either a splash of heavy cream, olive oil or some softened butter and stir everything together madly. You'll end up emulsifying the fat into the sauce w/the starch as a binder. It will be Ridiculously Good. Make sure to do it on high heat--finishing should take no more than 1-2 minutes so you don't end up overcooking the pasta.
Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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post #5 of 12
Thanks again Jfield, I ll be trying this either tonite or during the weekend, with merguez sausages, Im sure it will be amazing


Gilles
post #6 of 12
Hi Jfield,


I tried your tips last nite, it was awesome, I added one cup of water and one tablespon of butter, gosh fantastic sauce indeed :lips:



Thanks again for your information, thats the way Ill do it from now on
post #7 of 12
I'm so glad it worked out for you! Once I discovered those little tricks, that's the only way I do it now, too! :lips:
Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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post #8 of 12
Thanks again Jfield, really amazing


Im eating the same tonite, but with a glass of red wine with it, this is a treat


Gilles
post #9 of 12
Adding the pasta water to your sauce to 'finish' off the dish has a lot of benefits.

When pasta comes out of the water, and use a lot when cooking it, it's like a sponge in effect as all that dry starch on the surface of the cooked pasta wants to suck something up so by adding it to your sauce, along with a ladle or two of water (depends on the amount of pasta you're using), it allows you to up the heat a bit and let all those flavors come together as one.

It also does a great job of keeping your past 'hot' when bringing it to the table. Every good Italian cook and chef I know finishes it off like this.

Jfield, I also like your suggestion with the butter and a little cream... I've used cream before but most times when I make a bolognese or vodka sauce.
post #10 of 12
Yes, depending on what's in my sauce, I either use a splash of cream, oil or butter. If the sauce lends itself to it, I finish with some grated parm. Doesn't get much better than that! :lips:
Jenni
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Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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Jenni
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We're all home cooks when we're cooking at home.
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post #11 of 12
jfield.... grated parm!? AMEN!! Try Grana Padana once in a while...good flavor there too!
post #12 of 12
Roger that! :lips:
Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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Jenni
Pastry Chef Online
Pastry Methods and Techniques
We're all home cooks when we're cooking at home.
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