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I keep seeing line cooks in my city toss pasta in a cold pan after draining it.
At my last two jobs in Austin, I watched new hires dump hot pasta into a cold saute pan with sauce, which just makes everything clump together. I always pull the pan off the heat, add a splash of starchy water, and toss it fast to get that perfect cling. Am I being too picky, or is this a basic skill everyone should have down?
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susana667mo ago
Used to do it wrong too until a chef showed me the starch water trick.
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lilys827mo ago
My grandma always saved pasta water for the sauce.
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dakotas547mo ago
Wait, is that why my sauces always broke before? So it's the starch that makes it all stick together? That makes so much sense now, like what @lilys82 said about her grandma. I guess I just never knew what the water actually did, I just saw people do it. How much do you usually save, like a cup or just a big spoonful?
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