A Funny Little Trick to Make Leftover Pasta Creamy Again

This past New Year's Eve, I hosted a pasta party. It was exactly what it sounds like: me, cooking more noodle courses than my three guests could possibly eat in the hours we spent huddled around my kitchen table, and quite a bit of Parmesan.

As the evening progressed, my stock of reserved pasta water grew as murky and expansive as my guests' conversation (blame our local liquor store's sale on sparkling wine). Some amount of bucatini all'Amatriciana, rigatoni with fresh basil pesto, and aglio e olio e salsicccia later, I found myself with a full jar of the starchy stuff.


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