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Corn and potato starch have almost no flavor and are far easier to use for making Italian sauces than pasta water, which has a far lower starch content.
by DiscourseFan 2y ago
Corn and potato starch have almost no flavor and are far easier to use for making Italian sauces than pasta water, which has a far lower starch content.
- messe 2y agoYou can get starchier water by using less water to cook the pasta. I usually do it in my sautee pan, and just barely cover the pasta.
- DiscourseFan 2y agoIt’s far more technical to do so and produces the same effect