In Cheese noodle recipes start the same way – boil the noodles (noodles, spaghetti, cannellos, etc.) in salt water, and then logically pour the water into the sink. It turns out that we're still making a fatal mistake here. Cooks call this cloudy water "liquid gold" and likely if Angelov's boss saw someone pouring it into the sink, he would be immediately kicked out of the kitchen.
The paste is made of flour and while it is boiling starch – this is what makes the water cloudy and seemingly dirty – but it is a key ingredient in getting the perfect sauce, writes The Huffington Post.
See how to prepare homemade pasta in the video
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A small amount of water emulsifies and thickens your sauce. And before you ask yourself what emulsification is and why I make it on my sauce, here's a scientific explanation:
Emulsification is the process of mixing two liquids that would otherwise be deterred – in this case, they are oil and water.
So, on the edge of the spaghetti dish, it will eventually stop collecting red water and create more harmony in your eating.
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But can non-professional skies differentiate between emulsified and plain sauce?
According to a recent survey by Serious Yates – YES. The taste test compares three different prepared pasta.
The one for whose preparation the water was used, won convincingly.
Liquid gold can be used in almost any kind of sauce, not just tomatoes. It can make Alfredo sauce less greasy and give it a silky texture to pesto.
And, if you need more confidence about why you should use pasta water, check out eminent chef Jamie Oliver.