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Salted my boiling water 30 seconds too early and now my pasta comes out perfect
I used to dump salt in right when the water hit a boil, and my pasta always came out a little gummy in the middle. A line cook at a spot in Austin told me to salt the water as soon as it goes in the pot, way before it boils, so it dissolves fully and seasons evenly. Been doing it for 2 months now and the texture is night and day. Anyone else mess with their salt timing like this?
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