Pasta water has proven to be a valuable ingredient for things like savory sauces and creamy soups, but you can get even more out of the liquid by adding more starch.

Semolina flour is typically a key ingredient in pasta, and it produces a high amount of starch when it’s cooked, so it works wonderfully as a thickener.

Simply bring the water to a boil, add the flour, and stir. Afterward, bring the water back to a boil, add the pasta, and cook it as you usually would before saving the water.

Be careful not to use too much semolina flour, as it has a grainy texture, and too much can ruin your pasta water. Try some practice batches to figure out what amount you will need.

The added starch acts as a binding agent, giving you creamier sauces and soup bases than regular pasta water. It’s quite versatile and can work with oil, butter, or tomato bases.

You can also cook your beans or vegetables in the boiling pasta water to add a silky texture, or you can pour it in a stir fry to add flavor and body.