We hope that you know this already, but if you don't: SAVE YOUR PASTA WATER.
, using what you have, and being creative with leftovers. If you have a few boxes of pasta hanging out in your pantry for low-lift, high-satisfaction weeknight meals, you’re also producing something that you might not realize is worth keeping: YourThere’s nothing fancy about it. Pasta water is just what it sounds like: cloudy, salty water that’s leftover when youor penne or whatever other pasta shape you have.
OK, so let’s say you cooked some noodles, scooped them out, and now you have a vat of pasta water. What should you do with it? The most obvious answer is to make a sauce for the noodles you just cooked. Using a little bit of pasta water is the key to making smooth, restaurant-level sauces. Some of the most classic Italian pasta dishes, like
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