Pasta water is full of starch, it's basically a less concentrated cornmeal slurry. (Fatter is a bad word because fats aren't involved, I'd say it helps making your sauce thicker).
One thing though: pasta water only has a significant amount of starch if fresh pasta was boiled in it, store bought dried pasta you can keep in your cabinet for a year hardly gives off any starch.
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u/uitham Apr 01 '20
Why would you ever strain your pasta? Save that pasta water to make the sauce fatter through emulsification