[Sca-cooks] pasta water as a binder

[Johnna Holloway]

It's called reserving the pasta water or "reserved pasta water."
You can find it on Google where articles read like "reserve a little of 
the pasta water to thin the sauce if necessary."
http://www.epicureantable.com/articles/apasta.htm
http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/08/04/FDGL080CVF1.DTL&type=travelbayarea

You can even search it through Google Books. Try the phrase "reserved 
pasta water".

Does this help?

Johnnae

Christine Seelye-King wrote:
> 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
>
>