PASTA WATER: THE SECRET WEAPONSeattle chef and author Ethan Stowell explains how to harness its power.
 Salt boiling water before adding your pasta. Not until it's as "salty as the ocean," as some say, but until it's seasoned like soup to bring out the pasta's flavor.
 Reserve a little liquid before draining the pasta.
 Make sure your sauce is a little dry, not soupy. Add the pasta. Then add a tablespoon or two of the starchy leftover water, which acts like a roux or thickening agent. It'll make the sauce a little creamy and moisten the noodles.
WHEAT DONE RIGHTThough technically healthier, whole-grain pasta out of a box is usually ghastly, so look for packaged pasta made from farro, an ancient variety of wheat. It's a new chef favorite, and Latini makes an exceptional one. Or better yet, pick up some fresh bigoli, which has been crafted from whole wheat for centuries.
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