This one unexpected item will change your pasta game forever.
Pasta with Goat Cheese and Roasted Asparagus
The perfect plate of pasta comes down the sauce: It should be evenly evenly distributed and coating every strand. It should be thick enough to cling, but loose enough to let the pasta move. The secret to getting it that way? It's the water you cook the pasta in.
Related: Pasta A to Z: The Perfect Recipe for Every Shape
No, we don't mean that you need to use triple filtered or ionized water. Regular (salted!) tap water will do. The water you want is what's leftover in the pot after you cook the pasta — you know, the stuff you usually pour down the drain. That water is starchy and flavorful, so it dilutes even as it thickens and enhances.
Related: 20 Pasta Dishes You Can Make in Less Than 30 Minutes
So, the next time a recipe recommends reserving the pasta water, do yourself a favor. You don't need much; usually a half a cup will do. Add it in increments until your sauce — from pesto to tomato — is perfect. Just like your plate of pasta.
Related: How to Make Fresh Pasta Dough, In Pictures
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