In the caption of the video, Milk Street describes pasta water as “liquid gold” ― a “little bit of that starchy elixir makes your sauce silky and binds it to the noodles for a glossy, shiny coating,” ...

J.M. Hirsch, editorial director of Christopher Kimball’s Milk Street ... chili-garlic sauce, miso and 1/4 cup of the reserved water. When the pasta is done, drain and return to the pot.