Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Use pasta water to adjust a sauce’s thickness

Fine Cooking Issue 46
Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

The next time you need to adjust the consistency of a pasta sauce or pesto and don’t want to open a can of chicken broth, try using a 1/2 cup or so of the pasta water. Italian chefs often add the starchy, salty water in the final stages of cooking a sauce the way a French chef might use cream. The water will thicken up loose, oil-based sauces (such as this lemon-caper pesto) and impart a mild, nutty flavor. You can also use it to thin a heavy cream sauce or stretch out a marinara.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks