Pasta is about 70% starch by weight. Most of it is held within the gluten structure of the pasta, but some of it breaks off into the cooking water, or ends up coating the surface of the pasta. Depending on the dish, it's normal to rinse off the loosened starch after cooking, to prevent it all clumping together into a sticky mess.
Italians will curse you out if you rinse off boiled pasta. The starch helps sauce to stick to the pasta.
Like I said, it depends on the dish.
When I strain it I generally toss it in olive oil. Stops clumping and adds flavor.
For the authentic italian dining experience there can never be enough olive oil on everything, clichéd but oh so true. My girlfriend's mother once got irrationally/italian mad at me for making fun of her generous usage of it, she was absolutely dousing like a small handful of lettuce with it. "Yeah, you think that's enough oil on there?" was all it took to set her off
I keep the stuff around but mainly just as an emergency method for salvaging sauce disasters.
Every kitchen should have corn starch to help thicken sauces and gravies, it's really useful. Just make sure to hide it from any niggers that may come over.
It's the result of having a culture that is not only forbidden to criticise in any way, but is allowed to pride itself on the most moronic and self destructive shit possible. It's a hedonistic race to the bottom.
I noticed that in this thread & others. They claim black people are doing everything better like italian food for example without actually improving anything.
They even ruined slavery for everyone
Also a key ingredient in many chinese dishes, i always have a box of it at home. The difference to Shaneequa's cornstarch stash is that mine lasts a lot longer.
You mean, longer than a few days?
More like a couple of hours with how some of these sheboons are fiending on dat whyte. I mentioned it earlier in the thread already but some of their Twitter convos about cornstarch sound like straight-up crackhead talk.
