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Pasta cooking water

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Pasta cooking water

small h | Mar 7, 2007 07:29 PM

This has been bothering me for some time. Many recipes advise reserving pasta cooking water to loosen up a sauce. Why is pasta cooking water superior to plain old water? Does the pasta starch leach into the cooking water & have some positive effect? It can't be a question of flavor -- pasta doesn't have much flavor.

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