We’re in the water preservation business over here. Sure, we like protecting our planet and oceans, but really, we’re talking about pasta water. You know, the cloudy, starchy liquid gold that’s left behind after you boil your pasta to a perfect al dente. The stuff that you shouldn't be pouring down the drain, because pasta water can turn good pasta into the silky, saucy pasta of your dreams.
How does that work though? Pasta water looks, well, kind of dirty. But that murky liquid is filled with plenty of salt and leftover starch from those boiling noodles which, when added to whatever hot fat—olive oil, butter, pork fat, all of the above—is hanging out in the pan that you’re finishing your pasta, results in a luxuriously smooth sauce. (That's called emulsification.) Using pasta water properly is what separates the pasta you eat at your favorite Italian joint from the pasta that Uncle Frankie serves on Sunday nights. Sorry, Uncle Frankie (and his colander). It’s time to change.
Instead of draining your pasta into the sink, invest in a couple of cheap tools to move your pasta to the finishing pan. Tongs. Pasta fork. Spider. That’s the trifecta of pasta transportation technology. All three allow you to get pasta out of the pot and directly into a skillet quickly while preserving all of that glorious liquid. But even though all three of these tools work perfectly, you'll catch us using two more than the other.
Tongs are perfect for gripping long pastas like spaghetti or fettuccine, while a spider is great for short shapes like penne, orecchiette, or gemelli. Both happen to be really cheap (and useful for non-pasta stuff like grilling and lifting things from frying oil), so there’s no good reason not to have one. A pasta fork (that weird, large, plastic or metal fork/knife hybrid that usually comes in semi-offensive colors) can handle both shapes, but isn't good for many non-pasta activities. When it comes to pasta removal tools, we side with the tongs and spider for versatility's sake.
And now that your pasta tool arsenal is properly stocked, it's time to get in there and do some work. The rich, silky, restaurant-worthy sauces you create are going to build new bridges, sterling reputations, and meaningful relationships. Hell, they'll build empires. You might be running the kitchen at your new Italian joint the next time we check in. Hopefully, we can get a table. Because with pasta sauce this good, reservations are sure to be tight.
Pasta sauce is very good for some Alfredo. Just saying.
