You know that foggy, starchy liquid left over after you’ve cooked your pasta till it’s perfectly al dente? Culinary experts advise us not to squander pasta water, yet it is one of the most ignored stages when producing a creamy sauce and a well-made dough.

If you forgot about it and are now making either, don’t worry, we have the best pasta water substitutes mentioned below. What’s the greatest part? You won’t even have to make pasta.

The “Liquid Gold” a.k.a. Pasta Water

Pasta water is the leftover liquid after preparing pasta that is full of starchy, salty goodness.

If you dump your pasta water through a strainer and down the drain, you’re losing a valuable resource known as liquid gold among cooks.

This liquid gold is the key to a great sauce and an eye-catching pasta meal. However, it is used in much more than only Italian cuisine.

Although pasta water is an excellent component for pizza and bread dough, it may also be used to soak and soften lentils or other legumes. Some chefs even boil vegetables in it or use it as the base for a substantial tomato soup or meat stew.

As you can see, there are several applications for pasta water, but we’re not here to discuss them. What is sometimes neglected is that there are as many pasta water substitutes as there are applications for it. Let’s have a look at them.

The Best Pasta Water Substitutes

1. Corn flour
2. Potato starch
3. Cornstarch
4. Flour
5. Xanthan gum
6. Arrowroot
7. Boiled potato

Corn Flour

Corn flour is a well-known thickening agent with a smooth texture and bland flavor. It is the most often used pasta water substitute because it is inexpensive, flexible, and versatile.

Corn flour is a starch, which means that all of the gluten has been eliminated, making it a perfect choice for those who are gluten intolerant.

To make a decent pasta water alternative, blend the corn flour with salt, water, and oil.

It has a more gel-like texture when boiled than pasta water, so use it sparingly.

Don’t make the mistake of substituting cornmeal for corn flour. Cornmeal has a rougher texture, which makes it inappropriate for a silky sauce or stew.

Potato Starch

You may use a water and potato starch combination instead of pasta water to not only thicken but also sweeten your meal.

Gluten-free chefs swear by it, so if you or a loved one is allergic to gluten, this is an option to consider.

Cooked potato starch has a texture similar to pasta water and a somewhat neutral-to-sweet aftertaste.

The trick to utilizing potato starch is to use it sparingly, simmer it over low heat, and carefully combine it until all lumps are gone.

If potato starch is unavailable, potato flour may be used. While they are practically similar, the flour has a greater potato taste and is often used when the stronger flavor enhances the meal.

Corn Starch

Another gluten-free option to pasta water is cornstarch with water.

To get the same thickening effect as pasta water, mix one or two teaspoons of cornstarch with a little quantity of water.

Adding cornstarch immediately to hot water will result in lumps rather than a smooth finish.

After completely blending the cornstarch and cold water, add a tablespoon of hot water at a time.

Because water and cornstarch provide a dull, flavorless alternative for pasta water, season your meal with salt to improve the flavor.

Flour

If you don’t have any other choices, flour and water may help.

To use as a substitute for pasta water, whisk together one tablespoon all-purpose flour and a little amount of water until thoroughly combined.

Pour one spoonful of heated stock or water at a time into any sauce, gravy, or other thickening mixture.

Because raw flour creates digestion issues, we recommend heating your food for five minutes after adding the flour and water combination to the pot.

Xanthan Gum

If you’re looking for a less expensive alternative to pasta water, Xanthan gum is a fantastic option.

The finest feature of the gum is that it does not need either heating or freezing to function well as a thickening agent.

You just need a teaspoon for each cup of liquid you wish to thicken. Remember to stir well.

If you’re using xanthan gum to thicken a sauce, we recommend combining it with oil first. This improves the texture, creating a more silky and creamy sauce.

Arrowroot

Arrowroot powder is a flavorless thickening agent that works well as a substitute for pasta water. For individuals on a gluten-free diet, arrowroot powder is another option to consider.

You may substitute arrowroot powder for pasta water by mixing 45 tsp with around 3 tbsp water.

Make a slurry and add it to your sauce, soup, or other dish.

Because arrowroot requires a little heat to thicken, simmer the dish for a little longer after adding it.

Boiled Potato

When compared to the other alternatives on our list, potatoes are the best thickening agent and provide the most nutrients to your food.

Peel and finely dice the potatoes first. Cook until they are soft enough to come apart in water.

Remove the potatoes from the water and mash them. Add two teaspoons to a sauce, soup, or stew and thoroughly stir for 5 minutes.

You may add extra mashed potatoes if you want a thicker thickness.

As with leftover potatoes, you can always utilize them to create creamy mashed potatoes for your family to enjoy.

Conclusion

Pasta water is a starchy culinary jewel that thickens sauces, soups, and stews, softens beans, works well in dough, and may be used to cook vegetables.

If, on the other hand, you neglected to put aside a cup before draining your pasta and now need it in your dish, you still have alternatives.

Pasta water may be replaced with seven different ingredients: corn flour, potato starch, cornstarch, all-purpose flour, xanthan gum, arrowroot, and cooked potato.

You’ll have a backup strategy the next time you fail to conserve your pasta water.