Do You Just Drain the Water After Boiling Pasta? It Turns Out, You’re Wrong! 0 10

The starch in this water acts as a natural emulsifier. It helps to combine fats (such as olive or butter) and more watery components of the sauce (tomato juice, broth), creating a smooth, uniform, and glossy texture that evenly coats the pasta. Without this element, the sauce can separate.

Using this technique is simple: before draining the water, just pour out a couple of cups of the cloudy liquid. Then, the almost-cooked pasta can be brought to full readiness right in the sauce in the pan by adding a small amount of this water and stirring.

This is a professional technique that helps turn a homemade dish into a restaurant-quality one.