Why a splash of ice in your pasta water might boost texture and taste
A surprising culinary trick, adding ice to boiling pasta water, is gaining traction among chefs and scientists. This simple step, by briefly cooling the water, helps control starch swelling and strengthens gluten. The result is pasta with a firmer, less gummy texture that better absorbs sauces, enhancing overall flavour and mouthfeel.
A surprising culinary trick, adding ice to boiling pasta water, is gaining traction among chefs and scientists. This simple step, by briefly cooling the water, helps control starch swelling and strengthens gluten. The result is pasta with a firmer, less gummy texture that better absorbs sauces, enhancing overall flavour and mouthfeel.
