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PSA: That whole salt your pasta water like the sea thing is overrated
I was reading this article from a chef in Chicago who insisted you need to use a pound of salt per gallon. I tried it once for a dinner service and it felt wasteful, plus the sauce came out way too salty. I've been using about a tablespoon per 4 quarts for 10 years and nobody has ever complained. Does anyone else adjust salt levels based on what you're pairing with the pasta?
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jana_henderson521mo ago
Tried the heavy salt method once and ruined a nice puttanesca because the anchovies and capers made it inedible. Tablespoon per 4 quarts works fine for me too, especially when the sauce has any salt in it already. People act like pasta water needs to be a brine instead of just seasoned properly.
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