Chef calls water after cooking pasta "liquid gold," lovingly pouring a scoop into a glass

Water after cooking pasta becomes whitish and cloudy. And without hesitation, we pour it into the sink. But not the chef. They call this seemingly useless product “liquid gold.” We tell you how to use it to make a thick, homogeneous and very tasty sauce for pasta.



Peels Water after cooking pasta sauce from water? It seems like some kind of joke. But don't jump to conclusions. The fact is that all types of pasta contain starch. In the process of boiling, it stands out in the water, giving it that very whitish hue.



It is starch that owes its thickness to berry jelly. And pasta starch can be an excellent emulsifier and thickener. It combines water, oil and tomato sauce into a homogeneous mass. Makes the sauce thick, velvety and tender.



The water in which the pasta was boiled has several other characteristic features. It is hot and can be added to the sauce immediately. It does not need to be salted, it is already salted. So, it does not spoil the taste of the sauce, which has already added spices. In addition, the variegated liquid will give the sauce an enveloping ability. It will not disintegrate even when it cools.



Peels So, make pasta. When it comes time to drain the water, leave at least a cup. If the sauce turns out to be too thick, share the cooked water. Then stir and make sure you have the right consistency. "What if the sauce is liquid?" you ask. Oddly enough, also a share of “liquid gold”. The liquid will quickly evaporate, and the starch from the water will help the sauce thicken.



We add that sauces the scope of water after pasta is not limited. It can be added to the pancake dough. This will improve their taste and texture. Italians make the most delicious pizza on it. And flower growers prefer to water pasta with indoor plants.

Homemade pasta sauce

The ingredients

• 2 tbsp tomato paste
• 1 bulb
• 1 clove of garlic
• 0.5 tbsp of pasta water
• 1-2 tbsp. l of vegetable oil
• 0.3 tsp black ground pepper
• 0.5 tsp salt

Preparation

1. Make pasta in advance. The main thing is that they are from hard varieties of wheat and cooked to the state of al dente (Italian. "on the tooth"). You should use the Italian rule 1110. It is easy to remember: for every 100 grams of pasta you need to take 1 liter of boiling water and 10 grams of salt. Then prepare according to the recommendations on the package.
2. Pour off the finished pasta water, but leave 1 mug. Add some olive oil to the pasta and stir.
3. Peel the onions and garlic.
4. Cut in small cubes and put it on a frying pan heated with oil.
5. Roast 2-3 minutes, stirring constantly.
6. Put the tomato paste in the pan. Stir and roast for another 1-2 minutes.
7. Pour the cooked pasta water into the pan. Bring the sauce to a boil. This usually takes 2-3 minutes. Then a couple of minutes to stitch it up. Turn off the gas.
8. Put the boiled pasta straight into the hot sauce and stir gently.
9. Decorate the dish with crushed greens.
10. Bon appetit!

It so happened that we have as a sauce for various dishes most often use mayonnaise, which is not very suitable for healthy eating. "Site" Offers you to prepare a tasty and light cucumber sauce, very reminiscent of traditional Greek tsatsiki sauce.