Pasta water is worth keeping for soups and bread

Yes, and you should — within reason. That starchy, salty water is a legit ingredient.

For soups, it’s a no-brainer. The starch acts as a natural thickener and gives body, plus whatever salt you added seasons the broth. Just don’t go overboard — taste as you go. A cup or two is usually plenty.

For bread, it’s a pro move. The starch helps develop a better crust and makes the crumb a little more tender. Some bakers swear by it. But here’s the catch: if your pasta water was heavily salted, your bread might taste like a pretzel. So either use unsalted pasta water or account for the salt in your recipe. Bread is less forgiving than soup.

One more thing: don’t reuse water that’s been sitting around for hours. Use it straight from the pot or refrigerate it for a day max. Starchy water is a bacteria playground.

Just keep the salt in check and you’ll wonder why you ever dumped