[Sca-cooks] pasta water as a binder
Christine Seelye-King
kingstaste at mindspring.com
Mon Dec 17 17:14:25 PST 2007
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
More information about the Sca-cooks
mailing list