What’s the most valuable thing in your kitchen? That Himalayan pink salt , perhaps? Something gluten free ? No: according to generations of chefs and Italians alike, the answer is in your saucepan – and chances are, you’ve been throwing this so-called “liquid gold” down the plughole for years. The rest of this article is behind a paywall. Please sign in or subscribe to access the full content.

“Don't throw the water out after your pasta is cooked,” advises Martha Stewart magazine . “It's a simple thing, but it might feel like a revelation.”

“If you haven't heard this cooking motto before, consider adapting to it now,” they write. “The water left in the pot after you have cooked your spaghetti, fusilli, or shells is loaded with the starch the pasta left behind, which is why it looks

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