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The chef decided to share a little secret with anyone who becomes home to the stove to cook the meal yourself or the whole family. According to the master of cooking, do not pour the water in which the cooked pasta. In this fluid is a secret.
When the pasta is cooked and ready, do not pour the water directly from the pot into the sink. The fact is that during the boiling of the flour starch in the water is released. As a result, in the pan remains turbid liquid. Chef called her (neither more nor less!) "Liquid gold", in fact it allows you to make a sauce for pasta sufficiently thick and uniform.
If you have already had occasion to use the sauce, you probably noticed that sometimes instead of it on the plate some incomprehensible puddle. This is because water and oil in a mixture of exfoliate and here to help us come prokrahmalennaya water from cooking pasta. Actually she will achieve emulsification.
What is emulsification? This process of connecting the two fluids into a homogeneous mixture. Liquids that would have never united under normal conditions. In this case, the thickener is starch. To the sauce looked as it should, just add to it a few spoonfuls of "liquid gold".
In fact, you can use not only the water from the pasta. Fit and H2O after cooking lentils, beans, brown rice. In each of these products is also a lot of starch. You can not rinse pasta after cooking, it will allow the sauce better "brother" for them. This trick works with any sauce.
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A source: https://novate.ru/blogs/100618/46581/