Why do we throw away pasta cooking water?

Lily-Lu

When I cook pasta with fried vegetables, I don't drain it thoroughly, but I don't have the room, or inclination to store the cooking water for another day.

Apologies for going off topic, here

Davetrousers - I've just read your signature and wondered if you know of a British spell checker that I could use? I'm using IE and don't have access to a spell checker of any description at present:)

pinkfluffybabe

You make a good point, OP, I guess it is a waste.

I reuse vegetable water to make gravy with, and when I stewed apples in water and sugar the other day, I drank the leftovers.

Something worth thinking about

TaupeTortoise

You can cook pasta using the absorbtion method. There are various pages dotted about the internet. Sorry I am new and not allowed to link yet!

Vaila

Due to the starch content its good using in pasta sauces as it thickens them, however I wouldnt use it for anything else

Vegetable water can form the bases of stocks

toddles*

when cooking carbonara instead of using cream like I used to I always now just use 2 eggs and 1/2 cup of the pasta water. (and lots of parmasan)
Makes it really nice.

claret1980

toddles* wrote: »

when cooking carbonara instead of using cream like I used to I always now just use 2 eggs and 1/2 cup of the pasta water. (and lots of parmasan)
Makes it really nice.

I also use some pasta water to temper my eggs when making carbonara. It heps to stop the eggs from scrambling.

As for what else you can do with it, I'm really not sure. Maybe this is just one thing you'll have to let go?!

djjunk

You can use that water (which you will leave to cool) to water your plants as a lot of goodies in it!

starjumper

On This Morning this morning they used it to thicken and make the saucy bit for a shepherds pie, waste not want not. They didn't use pints of it, just enough to wet it to the consistency they needed and they just cooked it though (I think, if memory serves).