Creamy pasta!function(n){if(!window.cnx){window.cnx={},window.cnx.cmd=[];var t=n.createElement('iframe');t.display='none',t.onload=function(){var n=t.contentWindow.document,c=n.createElement('script');c.src='//cd.connatix.com/connatix.player.js',c.setAttribute('async','1'),c.setAttribute('type','text/javascript'),n.body.appendChild(c)},n.head.appendChild(t)}}(document);(new Image()).src = 'https://capi.connatix.com/tr/si?token=8b034f64-513c-4987-b16f-42d6008f7feb';cnx.cmd.push(function(){cnx({"playerId":"8b034f64-513c-4987-b16f-42d6008f7feb","mediaId":"54629700-d187-45f5-a04d-5501459f2880"}).render("68fa4386e4b0393234540b1b");});You might already know that pasta water – described by some chefs as “liquid gold” – is key to a thick, glossy sauce that coats every last piece of pasta. The starch leftover from the boiling carbs remains suspended in the fluid, both binding it to your spaghetti and creating a silkier consistency than just water or sauce could manage alone.Which begs the question: is all pasta water equally good at the job?Christopher Kimball of cooking school Milk Street Kitchen