The magic of reserved pasta water

Pasta & Pizza
Written By ANNA Test Kitchen

Cook pasta in large pot of well-salted water until partially cooked. Remember your pasta water should taste salty like the sea.

Drain, reserving 1 cup pasta water. Never ever pour your pasta water down the drain. It contains an amazing binding agent that helps your pasta stick to the sauce.

I never knew how reserving a cup of pasta water, and adding it at the end could bind the pasta to the sauce and transform the entire dish into a silky, velvety masterpiece. It’s a game-changer.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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