[Sca-cooks] pasta water as a binder

[Christine Seelye-King]

A question came up at work today we could not answer, and Google couldn't
seem to help us much either.  There is a technique wherein you take the
starchy water left over from cooking pasta and use it as a binder for a
sauce or whatever.  There should be an Italian name for this, but we
couldn't come up with it.  

Anyone? Anyone?

 

Christianna