Imported from YouTube
Concentrated Pasta-Starch Sauce Booster
Blend leftover cooked pasta with a little pasta water into a smooth, concentrated starch mixture. Add a small amount to pasta sauces to help them emulsify into a thicker, glossier sauce that clings to the pasta.
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Ingredients
- cooked pasta (Use an awkward leftover portion of cooked pasta.)
- leftover pasta water (Use a little; the source does not specify an amount.)
Steps
- 1
Add the leftover cooked pasta and a little of the leftover pasta water to a blender.
- 2
Blend until the mixture is completely smooth. This creates a concentrated starch mixture.
- 3
Transfer the smooth mixture to a bottle and store it in the refrigerator until needed.
- 4
When making pasta, add a little of the starch mixture either before the pasta goes into the sauce or while tossing the sauce.
- 5
Once the pasta is in the sauce, add a little more of the starch mixture and toss everything together.
- 6
As the mixture heats, the released starch thickens the sauce and helps the fat and water emulsify instead of separating. Use only a small amount; the finished sauce should be thicker, glossier, and cling properly to the pasta.
Notes
The source demonstrates the starch mixture being used in a carbonara with guanciale and egg yolk, but does not provide a complete carbonara recipe. The source does not specify the pasta-to-water ratio, storage duration, or amount to add to each sauce.
Nutrition per serving
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