Out of Pasta water, one case
Pasta water substitute guide
10 options, ranked, with the exact amount
Use Cornstarch slurry (traditional)
Per ¼ cup pasta water
1 tsp cornstarch + 2 tbsp cold water
The best pasta water substitutes are cornstarch slurry (1 tsp + 2 tbsp water), flour slurry (1 tbsp + 2 tbsp water), or reserved pasta water. For no-cornstarch options, use flour slurry, arrowroot powder, or potato starch. For gluten-free, use arrowroot, tapioca starch, or xanthan gum.
- Verdict —
- Tweak it
- The tweak —
- Mix cornstarch with cold water, then whisk into hot sauce while stirring
- Best for —
- Creamy pasta sauces
One casethe full pasta water card
Every option, one card
Ranked| # | Substitute | Instead of ¼ cup pasta water | Verdict |
|---|---|---|---|
| 1 | Cornstarch slurry (traditional)Creamy pasta sauces | 1 tsp cornstarch + 2 tbsp cold waterTweak it | Tweak it |
| 2 | Flour slurry (no cornstarch option)Hearty pasta sauces | 1 tbsp flour + 2 tbsp cold waterTweak it | Tweak it |
| 3 | Arrowroot powder (gluten-free)Gluten-free pasta sauces | 1 tsp arrowroot + 2 tbsp cold waterTweak it | Tweak it |
| 4 | Potato starch (gluten-free)Gluten-free pasta sauces | 1 tsp potato starch + 2 tbsp cold waterTweak it | Tweak it |
| 5 | Tapioca starch (gluten-free)Gluten-free pasta sauces | 1 tsp tapioca starch + 2 tbsp cold water | No verdict on record |
| 6 | Xanthan gum (gluten-free)Gluten-free pasta sauces | ¼ tsp xanthan gum + 1 cup waterTweak it | Tweak it |
| 7 | Reserved pasta waterAuthentic pasta sauces | Same amountWorks | Works |
| 8 | Chicken broth + cornstarchSavory pasta sauces | 1 cup broth + 1 tsp cornstarchWorks | Works |
| 9 | Vegetable broth + flourVegetarian pasta sauces | 1 cup broth + 1 tbsp flourWorks | Works |
| 10 | White wine + cornstarchElegant pasta sauces | ½ cup wine + 1 tsp cornstarchWorks | Works |
Cornstarch slurry (traditional)
neutral taste, similar texture
Mix cornstarch with cold water first to create a smooth slurry, then add to hot sauce while stirring constantly. This prevents lumps and creates the same thickening effect as starchy pasta water.
- Best for
- Creamy pasta sauces, Alfredo sauce, Carbonara, Any pasta sauce requiring thickening
- Prep
- Mix cornstarch with cold water, then whisk into hot sauce while stirring
Most reliable substitute, creates smooth, glossy sauce.
Flour slurry (no cornstarch option)
neutral taste, similar texture
Mix flour with cold water to create a smooth paste, then whisk into hot sauce. Must cook for 2-3 minutes to remove the raw flour taste and achieve proper thickening.
- Best for
- Hearty pasta sauces, Ragu, Bolognese, Thick sauces, When cornstarch is unavailable
- Prep
- Mix flour with cold water, whisk into sauce, cook 2-3 minutes
Good cornstarch alternative, cook 2-3 minutes to remove raw flour taste.
Arrowroot powder (gluten-free)
neutral taste, similar texture
Arrowroot powder is a gluten-free starch that creates clear, glossy sauces similar to cornstarch. Mix with cold water before adding to hot liquid.
- Best for
- Gluten-free pasta sauces, Clear sauces, Dairy-free recipes, Paleo-friendly cooking
- Prep
- Mix arrowroot with cold water, whisk into hot sauce
Gluten-free alternative, creates clear, glossy sauce.
Potato starch (gluten-free)
neutral taste, similar texture
Potato starch is gluten-free and works well for thickening pasta sauces. It's more stable at high temperatures than cornstarch.
- Best for
- Gluten-free pasta sauces, High-heat cooking, Thick sauces, European-style dishes
- Prep
- Mix potato starch with cold water, whisk into hot sauce
Gluten-free option, good for high-heat cooking.
Tapioca starch (gluten-free)
neutral taste, slightly chewy texture
Tapioca starch is gluten-free and creates a slightly chewy texture, which can be desirable in certain pasta sauces.
- Best for
- Gluten-free pasta sauces, Asian-inspired dishes, When you want slight chewiness
- Prep
- Mix tapioca starch with cold water, whisk into hot sauce
Gluten-free, creates slightly chewy texture.
Xanthan gum (gluten-free)
neutral taste, similar texture
Xanthan gum is a powerful gluten-free thickener. Use very sparingly as it's much more potent than other starches.
- Best for
- Gluten-free pasta sauces, Keto-friendly recipes, When you need maximum thickening power
- Prep
- Mix xanthan gum with water, whisk into sauce
Very powerful thickener, use sparingly.
Reserved pasta water
identical taste and texture
Reserved pasta water from another batch is the best substitute as it contains natural starch and salt. Store in the refrigerator for up to 3 days.
- Best for
- Authentic pasta sauces, When cooking multiple batches, Traditional Italian recipes, Any pasta sauce
- Prep
- Use directly from storage, heat if needed
Best option if available, contains natural starch.
Chicken broth + cornstarch
enhanced taste, similar texture
Chicken broth provides flavor while cornstarch adds the thickening power. This combination works well for savory pasta dishes.
- Best for
- Savory pasta sauces, Meat-based sauces, When you want extra flavor
- Prep
- Mix cornstarch with cold broth, heat and whisk into sauce
Adds flavor while providing thickening power.
Vegetable broth + flour
enhanced taste, similar texture
Vegetable broth provides a light, savory base while flour adds thickening power. Good for vegetarian dishes.
- Best for
- Vegetarian pasta sauces, Light sauces, When avoiding cornstarch
- Prep
- Mix flour with cold broth, heat and whisk into sauce
Vegetarian option with good thickening power.
White wine + cornstarch
enhanced taste, similar texture
White wine adds acidity and complexity while cornstarch provides thickening. Great for sophisticated pasta dishes.
- Best for
- Elegant pasta sauces, White wine sauces, Seafood pasta, When you want acidity
- Prep
- Mix cornstarch with cold wine, heat and whisk into sauce
Adds acidity and complexity to sauces.
Tips for substituting pasta water
10 tips- Always mix starch with cold liquid before adding to hot sauce to prevent lumps
- For no-cornstarch options, flour slurry needs 2-3 minutes of cooking to remove raw taste
- Arrowroot and tapioca starches work best at lower temperatures
- Xanthan gum is extremely powerful - start with ¼ tsp and adjust
- Reserved pasta water can be stored in the refrigerator for up to 3 days
- For gluten-free options, arrowroot powder creates the clearest sauces
- When using flour, cook the sauce for at least 2-3 minutes to remove raw flour taste
- Potato starch is more stable at high temperatures than cornstarch
- For Knorr pasta sides, use the same amount of water as milk called for
- Add a pinch of salt to any substitute to mimic the saltiness of pasta water
Notes on pasta water
- Pasta water substitute no cornstarchFlour slurrySolution: Use flour slurry (1 tbsp flour + 2 tbsp cold water) or arrowroot powder (1 tsp + 2 tbsp cold water). Cook flour slurry for 2-3 minutes to remove raw taste.
- Substitute for pasta water in sauceCornstarch slurrySolution: Use cornstarch slurry for creamy sauces, flour slurry for hearty sauces, or reserved pasta water if available. Add gradually while stirring.
- Gluten free pasta water substituteArrowroot powderSolution: Use arrowroot powder, tapioca starch, or potato starch. Mix 1 tsp with 2 tbsp cold water before adding to hot sauce.
- Substitute for salt in pasta waterAny starch + saltSolution: Add ½ tsp salt per cup of water when making your substitute. This mimics the saltiness of traditional pasta water.
- Reserved pasta water substituteCornstarch slurrySolution: Use cornstarch slurry or flour slurry. If you have time, cook extra pasta and reserve the water for future use.
- Knorr pasta sides water for milkWater + butterSolution: Use the same amount of water as milk called for. Add 1 tsp butter or oil to compensate for the fat content of milk.
- Adding starch directly to hot liquid (causes lumps)
- Not cooking flour slurry long enough (leaves raw flour taste)
- Using too much xanthan gum (creates slimy texture)
- Not stirring constantly when adding starch slurry
- Using hot liquid to mix starch (prevents proper thickening)
- Forgetting to add salt to mimic pasta water flavor
- Using too much substitute (makes sauce too thick)
- Not adjusting cooking time for different starches
- Create a roux with flour and butter for extra-rich sauces
- Use a combination of starches for different textures
- Add a splash of white wine to your substitute for extra flavor
- Make a large batch of substitute and freeze in ice cube trays
- Use different starches for different sauce types (arrowroot for clear, flour for hearty)
- Add a pinch of baking soda to flour slurry to reduce raw taste
- Use potato starch for high-heat cooking applications
- Combine reserved pasta water with starch slurry for maximum authenticity
Questions
10 questionsWhat can I substitute for pasta water if I don't have cornstarch?
Use flour slurry (1 tbsp flour + 2 tbsp cold water) or arrowroot powder (1 tsp + 2 tbsp cold water). Cook flour slurry for 2-3 minutes to remove the raw flour taste.
How do I substitute pasta water in sauce?
Mix 1 tsp cornstarch with 2 tbsp cold water, then whisk into your hot sauce while stirring constantly. Add gradually until you reach the desired consistency.
What's the best gluten-free pasta water substitute?
Arrowroot powder is the best gluten-free option. Mix 1 tsp with 2 tbsp cold water, then whisk into hot sauce. It creates clear, glossy sauces similar to cornstarch.
Can I substitute water for milk in Knorr pasta sides?
Yes, use the same amount of water as milk called for. Add 1 tsp butter or oil to compensate for the fat content and creaminess of milk.
How do I substitute for reserved pasta water?
Use cornstarch slurry (1 tsp + 2 tbsp cold water) or flour slurry (1 tbsp + 2 tbsp cold water). If possible, cook extra pasta and reserve the water for future use.
What can I substitute for starchy pasta water?
The best substitute is cornstarch slurry (1 tsp + 2 tbsp cold water) or flour slurry (1 tbsp + 2 tbsp cold water). Both provide the same thickening power as starchy pasta water.
How do I make pasta water substitute with flour?
Mix 1 tbsp flour with 2 tbsp cold water to create a smooth paste. Whisk into hot sauce while stirring constantly, then cook for 2-3 minutes to remove the raw flour taste.
What's the difference between pasta water and regular water?
Pasta water contains starch from the pasta and salt from the cooking water, which helps thicken sauces and bind pasta and sauce together. Regular water lacks these properties.
Can I use pasta water substitute in risotto?
Yes, pasta water substitute works well in risotto. Use cornstarch slurry or flour slurry to add the starchy consistency that helps create the creamy texture of risotto.
How long can I store reserved pasta water?
Reserved pasta water can be stored in the refrigerator for up to 3 days. Reheat before using, and add a pinch of salt if it seems too bland.