What makes this simple pasta so magical is the emulsion that occurs when starchy,
salty pasta water marries with butter, creating a silky, glossy sauce.
Not exact matches
Once the
pasta gets added it may need a little extra liquid to coat the noodles evenly, and the perfect liquid for that job is the starchy,
salty water you just cooked the
pasta in.
The key to balancing the richness of the cream and the sweetness of the pumpkin in this simple sauce is
salty, starchy
pasta water.
The blue
waters and lite
salty breeze, along with the fish, gluten - free
pasta, and wine are not to be missed.
The combination of
salty water and
salty Parmesan puts this
pasta at risk of becoming oversalted.
You don't want to salt the
water as heavily as you would for
pasta or green vegetables because the beans soak up a lot more
water than the former and will get too
salty if you do.
The sauce has only two components: thick yogurt and starchy,
salty pasta cooking
water, which together create the soothing texture of an alfredo sauce, lightened up with yogurt's tang.