I’m pretty sure most of people abroad would ask themselves why on earth i should save pasta water. Well, pasta water is more than just water. It’s a natural thickener, thanks to the gluten released from pasta during cooking. If used well it could really make your sugo better.
I always use a spoon or two of pasta water during the mantecatura of pasta, the moment when we pour pasta to the frying pan with the sugo and fry it for a minute at very high heat (silly italians, we say we ‘jump’ pasta in the frying pan because we literally make the pasta jump on it). That’s the moment the water from pasta evaporates, and the gluten inside it ties with the rest of the sauce, making it creamy and blending all the flavours together.
That’s why it’s always important to save water from pasta, and we have a special pot for cooking pasta with a “built in strainer”!
It works perfectly with every type of pasta but spaghetti… Those little pesky bastards always gets into the strainer’s holes and get stuck there.
Next time you make pasta, try to ‘jump’ it with the sauce and a ladle of its water oin a frying pan until it evaporates, and tell us the results. I’m pretty sure you won’t be disappointed at all!!!