Pasta water is often added to a pan of pasta as it is finished with the sauce. Pasta water is a variable. How much salt is in it? How many orders of pasta were cooked in it? How much water has evaporated? When cooking pasta at home, pasta water only contains a small amount of additional starch in it to thicken a sauce. A more intense pasta water adds thickening power, filled with dispersed hydrated starch, it is a often the base for simple sauces, as in cacio pepe or pasta aglio e olio. It also is used to thin out thicker ragouts as the pasta and sauce cook together. It is thickening water. We wanted to control this element in pasta cookery and increase its value.
The flavor of toasted flour is smooth, nutty, and rich. We took a dried pasta and roasted it for 30 minutes at 250°F. Then we cooled it down. We brought 1000 grams of water to a boil and added 150 grams roasted pasta and 5.57 grams of salt. The roasted pasta took longer to cook. It did not want to overcook. It retained its snap even as we thought it would break down. After cooking the noodles for 15 minutes we strained and reserved the water and the pasta separately. The pasta was plump, snappy, and seasoned, with rich and toasty flavors. And it did not stick together, even after cooling. (More investigation is needed into what is happening here.)
The pasta water was seasoned, nutty, smooth, and savory. We put the pasta water into the blender and added 0.05% xanthan gum to the water and sheared it into the liquid for about 15 seconds. We added the additional hydrocolloid to add a bit of mouth feel and to help keep the starch granules in suspension.
We cooled the roasted pasta water down. Now we have it on hand for making pasta dishes or thickening pan sauces. It is a flavorful element to have on hand in the refrigerator and perhaps even in the freezer. It sparks the idea of making and having other roasted grain waters on hand for specific applications: rice, barley, oat, etc.