Are you still reminded not to throw away rice water (or the rice washing instead). Nutrients are thrown away with the water every rinse. It is best to save them and use for soup or for any soupy dish. Tinola, bulanglang and sopas.
On the other hand. Soupy dish is not always provided every meal. If saved, those water gonna file up and end spoiling. In reality, rice water is automatically thrown down to sink. Two to three washes for average household. Restaurant setting washes rice until water is close to clear. A considerable amount of loss.
If you are confident and not delicate, you may opt not to wash and save some nutrients. Washing fortified rice is not recommended though. It may render the fortification null and void. Think about it. Nutrients of any sort may only be superficially added. Water is going to carry them away.
Now let us go to pasta issue. No need to explain but I will. Pasta water is the liquid used to wash pasta sticks clean. The norm is throw them away but some says don’t.
Pasta is basically made of starch. When forming strands, starch is again added to prevent sticks from sticking together. It is normal for pasta to have some starchy powder when sold. These are washed off during preparation for cooking. Experts say not to throw it away. Use it to make sauce.
They said it makes it more delicious. Maybe some flavor is added to surface as powder. Or, maybe not.
Another reason lies within starch emulsifying power. When sauce is added to cooked pasta, oil tend to separate and become visible. Not very appealing specially to health conscious individuals. These can be prevented if the water used to rinse the strands is set aside to make sauce. The starch will bind oil and water together resulting to more consistent and appealing appearance.
Don’t worry so much about this. Adding a bit of cornstarch to sauce is an easy option.