Corn and potato starch have almost no flavor and are far easier to use for makin... | Hacker News

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		DiscourseFan on Jan 4, 2025 \| parent \| context \| favorite \| on: Phase behavior of Cacio and Pepe sauce Corn and potato starch have almost no flavor and are far easier to use for making Italian sauces than pasta water, which has a far lower starch content.

messe on Jan 4, 2025 [–]

You can get starchier water by using less water to cook the pasta. I usually do it in my sautee pan, and just barely cover the pasta.

DiscourseFan on Jan 4, 2025 | [–]

It’s far more technical to do so and produces the same effect

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