Keep the cloudy water. The pale, bubbling liquid is pasta's hidden control panel: as noodles boil, starch granules swell, gelatinize, and release amylose and amylopectin, changing plain water into a suspension that can bind fat, cheese, and cooking liquid instead of letting sauce split into a greasy puddle. Drain with restraint.This is food physics. When hot pasta enters a skillet with butter, oil...More