A Funny Little Trick to Make Leftover Pasta Creamy Again
Because dried out fridge-pasta is a travesty, and together, we can eradicate it.
Photo by Bobbi Lin
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FrugalCat January 31, 2022
When I was first starting out on my own, I worked in an Italian restaurant. One night, I saw one of the cooks take a jar of water from the pasta cooker. I was fascinated when he told me that he used it at home to reheat pastas and sauces. He offered me a jar, but at the time, I was sure I could never recreate that type of sorcery myself.
cakes342j August 2, 2021
Tired of leftover pasta being dry and the sauce pasty? add a generous amount of olive oil to the sauce when you are cooking the first time. When you reheat it the next day the sauce will taste fresh and not thick and pasty. I use garlic infused olive oil.
niknakx May 27, 2020
hi there! i've been saving small jars of pasta water from when i make boxes of nicer dry pasta. how long do you keep your pasta water for? thanks!
Karen C. May 28, 2020
Whoa. I would not really do that for long. If you freeze it maybe longer but I don't think that is probably very safe.
Lynda W. October 31, 2019
It's Carbonara with Peas. But searching their site I am not able to find a recipe with this photo.
KS October 31, 2019
I love the idea, but confess I'm a little scared about a forgotten, murky liquid aging in my fridge. Yikes. But I wonder if a bit of potato starch (not flour) in a water slurry would have a similar effect? I could make it fresh and control the thickness that way. And as a bonus, I'd get to use up some potato starch, which I now keep around because of Food52's Korean street pancakes.
Karen C. October 31, 2019
I need the recipe for whatever that is with the peas in the cover photo.
Ella Q. October 31, 2019
It's one of my favorites! Here you go:
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