[codyb]

If you make pasta frequently, you can just reserve the pasta water on the stove and cook more pasta in it the next day. I usually just leave it out with a cover on, it's fine for a day, probably two.

For whole grain pastas I find this really helps get a more satisfying flavor and consistency.

Sometimes I'd put the whole pot in the fridge after it cooled to room temperature and it'd keep for a bit so I could use it for brown rice, or for more pasta later.

Finally, you can also use that water to water your plants because it has a ton of healthy nutrients in it, but you have to be really careful cause of the salt so I always water it down heavily and don't apply it as frequently as I have a pasta water that I'm going to drain.

[ascorbic]

This risks bacillus cereus poisoning

[codyb]

I have no idea what that is so maybe it already got me!

I just go by smell, you can definitely tell when the water has turned.

Does the bacillus not die during the reboiling? That's some hearty stuff

[ascorbic]

When the temperature rises, the bacteria form spores that can survive harsh conditions, and then when it's cooler it starts growing again. The toxin that this produces can survive reheating. It's more commonly found on rice, but it can also be found on pasta.