The recipe always says to reserve some pasta water. I either forget, or I just don’t bother. The one or two times I’ve needed it, I just added regular water and it was fine.
The recipe always says to reserve some pasta water. I either forget, or I just don’t bother. The one or two times I’ve needed it, I just added regular water and it was fine.
The way I think about it is that the pasta stuff in the pasta water is doing the same thing as the flour in a roux or gravy or whatever.
To get a good sauce, you gotta have the flour/ pasta stuff and fat in the right ratio. And the water is just thinning things out.