Do you love pasta? Do you throw the water away as soon as the strands of spaghetti, flat tagliatelle, elbow macaroni or bow-tie farfalle are cooked? Hopefully not. This is because pasta water has unexpected qualities. It’s great for making creamy sauces and soups, mash and pizza dough – and even helps when it comes to washing up the dirty dishes. When pasta is cooked, it releases starch into the lightly salted water and, in the case of wholegrain pasta, even small amounts of minerals and vitamins. Harald Seitz, nutritionist at the German Federal Centre for Nutrition says the starch in the past…