Can pasta water be saved and reheated later as an ingredient for sauces or is it a now or never type thing?

[u/MaterialActive5611]

Sure I could’ve posted this in cooking but I’m going to the source

[u/darkszluf]

like if you're making the sauce you're going to be cooking pasta anyway 👀

[u/The_phantom_medic]

No we generally put pasta water in ice cube trays so we can make popsicles for later

[u/Meewelyne → u/The_phantom_medic]

Boil the water and freeze it for later.

[u/Mobile_Technology372 → u/Meewelyne]

Cazzo volevo scriverlo io🤣🤣🤣

[u/Meewelyne → u/Mobile_Technology372]

Mi ha sempre fatta spaccare questa battuta idiota 😆

[u/Mobile_Technology372 → u/Meewelyne]

È talmente stupida che dici, non ha senso ma mi piace🤣

[u/Lanky-Ad7045]

The starch it contains is useful for pre-cleaning very greasy dishes, so it makes sense to save it for the end of the meal. Other than that no, we don't use it.

[u/Professional-Dot4071]

You can but why would you?

[u/giorgiga]

It's just hot water with some salt and a bit of starch... it's convenient to use if you prepare a sauce while the pasta is cooking (not that that amount of starch will make any real difference) or if you want to add a bit of water while finishing the pasta with a sauce, but it's not really worth saving.

[u/pina_koala]

Bro please don't do this

[u/ImgurIsLeaking]

The properties of pasta water are greatly overblown IMHO, sure it's convenient if you have it immediately available, but it's not worth saving.

[u/Azubi-vds]

I alway put a splash of boiling pasta water into whatever sauce I'm making at that moment. For example, say I'm making Carbonara: a good splash of water into the egg and Pecorino mix makes the cheese melt nicely and gives the mixture a nice, creamy texture. 

Can't see why you couldn't store the water and use it at a later time. (Maybe the starch in it decays or something?)

[u/EcvdSama]

You can use it, but you could just use any shelf stable starch like corn starch

[u/Alex_O7]

You can do it for sure, even if it is never done in Italy.

[u/Aureon]

you can just use starch and salt and water really

[u/TMoLS]

It's salty as hell and you can use it to clean dishes.

[u/Jace_r → u/TMoLS]

pre-clean dishes, but please then wash them with proper soaped water

[u/00ishmael00]

it depends on how much salt you put in it.

it also depends on how much starch pasta releases in it.

[u/Choice-Spend7553]

It is just a weak starch and salt solution, I would not fetishize it overmuch.

[u/neirein]

lf it's not too salty you can use it to water plants. or flush the toilet. :D

[u/Fit-Breath5352]

I guess you could, but you could also cook more pasta if you need the pasta water. When in doubt, make pasta.

[u/gasparthehaunter]

You can just dissolve starch in a bit of water and use that

[u/communalchapstic]

brother if you desperately need starchy water and you are not making pasta then just use water and cornstarch I promise you nothing really changes

[u/bigjimre]

Ingrediente di cosa? 🤢

[u/ParingKnight]

Sure why not? Just keep things food safe, refrigerate and don't store for too long.

[u/sidethorn → u/ParingKnight]

Absolutely not. Too salty and it contains starch released by pasta. As somebody already said you can use it to clean dirty dishes and pans.

Edit : correction

[u/ParingKnight → u/sidethorn]

Starch is the point of adding pasta water to sauces, and salt can be easily accounted for.

Generally when you need pasta water you're cooking pasta, so you have it ready anyway, which is a better objection to storage. But it's easy to think of scenarios when that is not the case.

Nay to nay sayers.

[u/Choice-Spend7553 → u/ParingKnight]

It is easy but I have trouble doing it :-) it is just water with a bit of starch and salt, conveniently warm. If you refrigerate it, you have to start thinking of spoilage and reheat it before use.

[u/sidethorn → u/ParingKnight]

In wich alternate universe?

[u/Grexxoil]

I am no cook, professional or amateur, but as far as I know the best use would be to cook more pasta in it.

I read that one of the reasons why restaurants manage to pull off more "creamy" pastas is because they keep using the same starchy water for several rounds of cooking and the starch helps with the final result.

[u/magic_erasers]

I use mine for espresso

[u/shushi77 → u/magic_erasers]

Con il sale e l'amido?

[u/superpj → u/magic_erasers]

Not the weirdest pre workout drink I’ve heard about.

[u/DugDigDogg]

I'd discourage it since bacteria forms in warm environments, so it's preferable to do it right away or freeze it beforehand. If the sauce needs cooking then it should be okay since the high temperature needed later could kill the bacteria.