Weird Boiling Pasta Idea

[fmdog44]

I saw online a piece that said when you are done boiling the pasta add some of the water to your sauce making it thicker and it will stick to the pasta more. I made pasta last night but could not bring myself to add water to my sauce.

 

[Pepper]

I think Racheal Ray does that. If she does it, it should be fine, just don't water log it, add a little & see.

 

[Aunt Marg]

Will give this a whirl today.

Dear husband asked me if I could change-up the big meal thing and make a little something in the pasta family, so on the menu for today's supper... spaghetti with my homemade garlic marinara sauce and Italian sausages.

I'll post a follow up this evening as to my findings, FM.

 

[Becky1951]

The starch in the water drained from pasta contains starch, the starch thickens the sauce.

 

[Kathleen’s Place]

Tis, true! But the idea isn’t to water it down...about 1/8 of a cup or less, depending on how much sauce you have will do the trick

 

[Aunt Marg]

Here are my findings thus far.

In a large stock pot, olive oil... approx., 15-20 mL, 4 tins of whole tomatoes gently blended (796 mL per tin), fresh chopped garlic to taste.

Tomatoes brought to a bubble, 3/4 cup of pasta water added, allow tomatoes to further bubble and simmer.

No change in thickness of sauce.

Will post my findings as to the sauce sticking to the pasta better when I reach that stage.

 

[Aunt Marg]

Final words...

Pasta sauce does not stick to the pasta better.

Conclusion: There is so much competition related to televised cooking shows, that when a host or cook/chef adds-lib and suggests something different when it comes to the making of certain dishes, it helps draw in viewer interest, because the chefs or cooks are now seen as being a cut above the rest.

I give this one a thumbs-down.

 

[Murrmurr]

Here are my findings thus far.

In a large stock pot, olive oil... approx., 15-20 mL, 4 tins of whole tomatoes gently blended (796 mL per tin), fresh chopped garlic to taste.

Tomatoes brought to a bubble, 3/4 cup of pasta water added, allow tomatoes to further bubble and simmer.

No change in thickness of sauce.

Will post my findings as to the sauce sticking to the pasta better when I reach that stage.

You might have used too much pasta water, Marg. I use about 1/4 cup when making enough for me and 2 g-kids, and just a splash of it when making enough just for myself. It's how my mom taught me to make pasta sauce, and she's Italian, so credence.

 

[Aunt Marg]

You might have used too much pasta water, Marg. I use about 1/4 cup when making enough for me and 2 g-kids, and just a splash of it when making enough just for myself. It's how my mom taught me to make pasta sauce, and she's Italian, so credence.

Glad you have success with it, Murr.

 

[Mrs. Robinson]

All the chef shows I have watched suggest this,but I usually forget. I just made Spaghetti Aglio e Olio last week and the recipe called for this method.

"
That said, I learned on our trip to Italy that I had actually been making this dish wrong in years past, when I used to just toss spaghetti in the garlicky oil once it had finished cooking. The key to creating a gorgeous, glossy, non-greasy sauce is to create an emulsion with the garlicky oil and that magical starchy pasta water (the key to most good pasta sauces!). All you have to do transfer the pasta and a half-ish cup of that hot starchy pasta water directly into the pan of garlicky oil one minute before the pasta is done cooking. Then while you toss the pasta, all of that heat and starch will help the garlic oil emulsify into a beautiful glossy sauce, while the pasta soaks up some extra garlicky flavors as it finishes cooking."

 

[Aunt Marg]

All the chef shows I have watched suggest this,but I usually forget. I just made Spaghetti Aglio e Olio last week and the recipe called for this method.

"
That said, I learned on our trip to Italy that I had actually been making this dish wrong in years past, when I used to just toss spaghetti in the garlicky oil once it had finished cooking. The key to creating a gorgeous, glossy, non-greasy sauce is to create an emulsion with the garlicky oil and that magical starchy pasta water (the key to most good pasta sauces!). All you have to do transfer the pasta and a half-ish cup of that hot starchy pasta water directly into the pan of garlicky oil one minute before the pasta is done cooking. Then while you toss the pasta, all of that heat and starch will help the garlic oil emulsify into a beautiful glossy sauce, while the pasta soaks up some extra garlicky flavors as it finishes cooking."

I wouldn't all say that you were making the dish wrong, you were simply making it according to your own ways, which doesn't make it right or wrong.

I'll bet in a taste and visual test between your dish prepared your way, and the other dish prepared the Italian way, little, if any difference at all would be noticeable, and if any noticeable difference was recognized, it would be so insignificant it wouldn't be worth mentioning.

 

[Mrs. Robinson]

I wouldn't all say that you were making the dish wrong, you were simply making it according to your own ways, which doesn't make it right or wrong.

I'll bet in a taste and visual test between your dish prepared your way, and the other dish prepared the Italian way, little, if any difference at all would be noticeable, and if any noticeable difference was recognized, it would be so insignificant it wouldn't be worth mentioning.

The difference was that the sauce was thicker than it is without using that method. I used it again last night making Linguini with White Clam Sauce and it definitely was the best I`ve ever made!

 

[Aunt Marg]

The difference was that the sauce was thicker than it is without using that method. I used it again last night making Linguini with White Clam Sauce and it definitely was the best I`ve ever made!

Thanks, Mrs. Robinson.

I plan on trying it again, I'll use less pasta water and see what happens.

 

[OneEyedDiva]

One time I surprised my husband when I had a fit as he added water to the pasta sauce. I don't see the need to try this. I use Francesco Rinaldi and it's thick enough for me.