When making pasta, I often use small amounts of pasta water as an addition to sautes or to lengthen sauces. I have thought of saving more of the pasta water to refrigerate and use within 2 or 3 days, for say, a soup base or maybe as a light broth for cooking rice or bulgar wheat.
I'm wondering if anyone here does this, and if so, are the results worth the effort? I usually have a stock or other broth on hand but not always; so it occurred to me that leftover pasta water might have a second life.
A little more info - I got the idea from my well used copy of Lynne Rosetto Kasper's "The Italian Country Table" where in several recipes a small amount of pasta water is reserved for deglazing or cooking down within a vegetable dish. So, that's been my usage.
Consensus seems to be that it's not worth the effort to save for later.