The murky starchy water that is left over when you cook pasta is known as liquid gold by many chefs and can be used for many different things. When I found this awesome video tutorial by Mashed, on YouTube, that explains exactly how to drain your pasta and the many things that can be done with the liquid, I was so excited to try this. Pasta water acts as an emulsifier and will keep your sauce from getting watery on the side of your plate. That always used to happen to me, and I could never figure out why. To make the perfect pasta you will want to use just enough water to cover your pasta and keep stirring continuously. That way you will have perfectly done pasta with rich water to use as an emulsifier.

The best way to drain the pasta is to use a pasta basket because all the water stays in the pot and you just lift the basket out. You never ever want to wash your freshly cooked pasta, that will wash the gorgeous fluffy starch off and waterlog your pasta and it will taste like dishwater. That method came from an old 1960s idea that rinsing would make your pasta stop cooking. If you are serving a large crowd, just use a bit of olive oil or butter over your pasta. 

Then, when you have used the amount of sauce that you need, you can freeze the rest in an ice tray, and use a cube to thicken and emulsify, sauces, soups, and gravy. This idea is a whole lot tastier idea than using cornstarch.

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