A Reddit user shares an observation about restaurant pasta’s signature texture, attributing it to the reuse of starchy pasta water boiled for hours—something difficult to replicate at home with a single batch. While some suggest shortcuts like using less water to concentrate starch or blending overcooked pasta with its water for future use, others question whether the starchy water myth holds up to scrutiny. The post sparks debate on whether the technique truly enhances flavor and consistency or if it’s an exaggerated culinary trick. A linked video offers visual demonstrations of the process for curious home cooks.
My friend informed me that the difference of his pasta made at home and the one he makes at the restaurant is that the starchy water they use is hours of boiled pasta water reused over and over again, and making 1 serving with new water will not replicate accurately. Is there some shortcut to replicate the water? Adding cornstarch, or something else? Or is starchy water one of those wives tale that doesn't do as much as people claim? EDIT: Thanks for all the advice, the two main ones are Use less water so that you have more starch: water ratio Blend (over)cooked pasta with the water and reserve it in your fridge to use in the future. : https://www.youtube.com/shorts/HvjiGvvAGLc submitted by /u/ApplicationRoyal865 [link] [comments]
