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Chef in Nashville told me to stop salting my pasta water like the ocean and I've been doing it wrong for 12 years
I was working a pop-up at a spot off 12th Ave last month and the head chef watched me dump what felt like half a box of kosher salt into a 40 quart pot. He pulled me aside and said the water should taste like a well seasoned soup, not seawater, because the pasta absorbs all that salt and throws off your sauce balance. I tested it side by side the next day with two batches of rigatoni and the light salt one actually held the ragu better without going briny. Anyone else get taught the "salty like the sea" thing and have to unlearn it, or is this just a Nashville kitchen quirk?
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