Cool Use for Pasta Water

Courtney · Post by **Courtney** » Mon Mar 30, 2009 8:16 pm

Hi all,

A few weeks ago I read an article in the NYT about how you don't really need to use as much water as is recommended to cook pasta. Using less water saves energy and water, obviously. So, the next time I cooked pasta, I used just enough water to cover the pasta, and I discovered that when you do this (at least with GF pasta) the starch that cooks out into the water makes kind of a creamy liquid. Because I'm curious, I tasted it, and it tasted a lot like a really bland cream soup base. So I saved it in the refrigerator, thinking I could use it as a sort of milk replacement in some recipes. So far I have only used it to make mashed potatoes, but it works really well in that kind of recipe. In addition to saving water and energy, it really lets you get the most out of expensive GF pastas!

Hope this is a helpful suggestion.

Courtney

Gloria · Post by **Gloria** » Mon Mar 30, 2009 8:49 pm

It sounds like the liquid is similar to homemade rice milk, only thicker. I'll have to remember your suggestion the next time I make rice pasta. Thanks for the suggestion!

Gloria

starfire · Post by **starfire** » Tue Mar 31, 2009 5:27 am

That does sound like a good idea and we appreciate any tips like that.

Love, Shirley

Polly · Post by **Polly** » Tue Mar 31, 2009 7:29 am

Brilliant suggestion, Courtney! Thanks. It is always good to hear about a milk substitute. I have found that pureed cauliflower soup makes a good cream sauce too.

Love,

Polly

Lucy · Post by **Lucy** » Thu Apr 02, 2009 12:39 am

Courtney,

Funny you should post this because recently my sister (who has the same food sensitivities as I) commented that my leftover spagetti mixed with sauce, had a cheezy consistency to it (she meant it as a complement, I think. Ha!)

I think that results from two things: 1) as you mentioned, not using as much water as recommended on the package, and 2) letting it set a while in the frig all mixed together with the meat sauce before eating. It's always better the second day, I notice. Guess it's partly because we've forgotten what cheese is supposed to taste like by now, but we do remember the consistency and the mouth feel.

Thanks for pointing this tip out. I'll be careful not to put too much water in the pasta from now on.

Yours, Luce

Courtney · Post by **Courtney** » Thu Apr 02, 2009 9:52 am

Glad this was a helpful tip. Luce, I've also found that cooking pasta in chicken or beef broth instead of water makes it taste sort of "cheesy." You may be right--I could have just forgotten what cheese tastes like!

Courtney