The next time you make a big batch of pasta, consider saving the pasta water. The water you used to cook up a box of linguini is full of protein and natural starches that can be used to thicken sauces, gravy, stews and soups. To save your pasta water, simply ladle portions into ice cube trays. Freeze them and store them in freezer bags. To use, simply toss a few cubes into whatever you’re cooking.