Following recipes to a T is a great way to hone in on your cooking skills, while developing an understanding of what works, and why it works. But over time, you can start to iterate on what you’ve learned. What ingredients work great together? What techniques give you the best possible results? There’s no better way to learn but getting in the kitchen and giving it a go.
But sometimes you run into a kitchen tip or trick that really opens a new door. Whether it’s a new way to cook juicy, flavorful chicken breasts, tips on keeping avocados fresh, or the science-backed technique to ripen fruit fast—these wise tips and tricks can be passed on through family and friends, or gleaned from the professionals. That’s where I picked up this great technique to make my pasta dinners restaurant-worthy. And now that I know it, I’ll use it from here on out.
Cook Your Pasta in Less Water Than The Box Calls For
Justin Sullivan from Food52 shared this reel that suggests cooking your pasta in way less water than the boxed instructions call for. Most boxes of pasta call for cooking noodles in four to six quarts of water. But Sullivan shares the hidden benefit to only using two quarts of water per pound of noodles—much starchier pasta water. The less water, the more concentrated the starch will be. You may be thinking “who cares?” but if you don’t utilize your starchy pasta water already, it may just transform your next weeknight dinner.
As pasta cooks, starches are released from the noodles into the water. That’s why pasta water often looks cloudy or murky while it cooks. That starchy water is your hidden pasta MVP. If you are making your own sauce, adding pasta water to your sauce will thicken it naturally, which is why recipes like Spaghetti alla Carbonara, Aglio e Olio, or Cacio e Pepe require need two to four ingredients (and no cream), yet produce beautiful, creamy, glossy sauces.
The restaurant pasta you love so much? It’s made with really, really starchy water. That’s why the sauce doesn’t puddle, but clings to each noodle perfectly. Restaurant kitchens often use the same pot of water to cook multiple rounds of noodles, resulting in a highly concentrated starch water. Cooking your pasta in less water, then using it in your sauce will give you the restaurant-quality product in your own kitchen.
How to Use Pasta Water in Recipes
You can simply (but safely) scoop some starchy water out of the pot into a heatproof mug or measuring cup to stir into your sauce, or you can use tongs to transfer your starchy-water-soaked pasta right from the pot into the sauce. Whatever you do, don’t drain all the starchy goodness down the drain without reserving some—one way or the other.
Even if you don’t make your own sauce, adding starchy pasta water to your jarred or canned sauce will help it adhere to the pasta, giving you a quick path to delicious dinner and a pretty presentation.
A few things to note: When using less water when cooking pasta, use less salt too. It’s great to season your water like you’re “tasting the sea,” but less water needs less salt to result in that great, seasoned flavor. The second thing to consider is pan size. If you’re cooking your spaghetti with less pasta water than the package calls for, you may need to use a wide skillet instead of a stock pot to achieve this hack and make sure the spaghetti has enough water to cook in.
Of course, using less water does increase the possibility of your pasta sticking together while it cooks (thanks to those delicious starches) but all you have to do is stir frequently to keep water moving in and between your pasta noodles, preventing clumping. But less water also means it boils faster, and you waste less water. So it’s a net positive hack that results in the creamiest, dreamiest pasta you can make at home—no added cream needed!
Dining and Cooking