I just boiled half a kilo of pasta in about 2.5 liters of water. Since the quality of tap water is not good for cooking we buy mineral water. I hate to see 2.5 liters of water go down the drain after the pasta is boiled.
Is it a good idea to freeze this water and reuse the next time I boil pasta?
Sent by Rashmi
Rashmi, the problem with reusing pasta water is that it will draw off more and more starch from the pasta. So eventually the water will get quite cloudy and thick with starch. We think that perhaps you could reuse it once or twice, but after that it probably wouldn't be good.
You could also reuse the water in other ways, like watering plants, or cooking rice.
Readers, any ideas on this? Any experience with reusing pasta water?
Related: Quick Tip: The Best Way to Cook Pasta
(Image: Faith Durand)