Cook Italian - Tips and Techniques
Tips And Techniques
February, 2011
Posted by 
Valentina Bertazzoni

Keep boiling water for sautéed pasta

Do not throw away all the boiling water, keep one glass of water aside and use it get a more uniform blend of flavours and, when sautéeing, to amalgamate the gravy.

There are two reasons to do this: the first one is that you can really save your pasta if you have dried it too much, for example if you are tossing it in a hot pan with other ingredients or simply if your time management is not so perfect, as sometimes happens when cooking.

The second reason has to do with chemistry: the water in which you boil the pasta collects starch. Once heated again it expands and mixes very well with the gravy and the pasta. Get a sumptuous presentation and a pleasant creamy feel to the palate, not an oily one, but much lighter!