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"Muddy" pasta water (NY Times)


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"Muddy" pasta water (NY Times)

strawberryfields | | Feb 25, 2009 07:55 AM

From yesterday's NYTimes, (http://www.nytimes.com/2009/02/25/din...), an article about the greatness of pasta water saved and used as a sauce thickener.

I was wondering- in the article Bill Buford (re:Babbo kitchen) mentions that over the course of the night, the pasta water in the pasta cooker goes from "clear to cloudy to muddy" and then goes on to talk about how this "mud" is essentially culinary gold.

How would one achieve a similar feat (muddy water) at home- is this done by continually cooking and recooking pasta in the same water? I cant imagine the pasta quality itself would be the same after each batch if this is the way....any ideas?

p.s. To the mods- I realize this refers for media content, but the question itself, I believe, belongs on the home cooking board as the reference to the article is merely the inspiration for the Q and not the Q itself.

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