Using pasta and potato water for soups and bread making?

[MyShinyWhiteTeeth]

I've used the water I've cooked vegetables in to make stock, gravy or soups before but I've never used pasta or potato water.

I've got a friend's recipe for tomato rice soup which uses pasta water as a thickener and she says rice cooks better in pasta water and potato water is best for bread to give extra flavour. I've never heard of this before.

Does it make a difference to recipes?

Who knows! You can get potato bread, so maybe if you like it...
I've used pasta water to make sauces before, tastes fine. But I wouldn't be cooking pasta so I can keep the water so I can cook some rice

Does it make a difference to recipes?

Yes, it leaves a scum that you have to keep scraping off! Not worth the hassle, it really doesn't make any noticeable difference in terms of thickening it.

Nigella recommends potato water for bread, something to do with the extra starch I think - not tried it myself tbh!

It would be starchy. Not sure what that would do for your recipes.

I’ve made soups with potato water and it does make a difference to the texture. I just happened to be making soup at the same time though, I don’t specifically save the water.

Yes, starch is a thickening agent, isn't it. That makes sense.

I just made the soup with water instead and it does seem flavourless and watery - it doesn't take the same as my friend's did. I will have to remember to save my pasta water and try the recipe again and see if it makes a difference.

take taste....

In a similar vein, I made a vegan chocolate mousse by whipping up the watery stuff from a tin of chick peas (then adding other stuff)

Bloody lovely it was, too.

I suddenly have a chocolate craving!

I've included potato water for soups and gravy, and it does seem to thicken them- but not hugely. However I often freeze veg water, including potato water if I am doing batches of soup, ( winter lunches for DS or me), so may not be a significant proportion.
Never tried pasta water, other than hold some back to add to some finished dishes- eg bolagnaise sauce if it needs extra fluid.

I've had recipes where you add a tiny amount of the pasta water to the drained spaghetti for spaghetti carbonara so I have actually used it before.