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Hot take: my first head chef barked "salt your pasta water like the sea" at me in 2011 and I rolled my eyes for a whole week
Finally tried it his way at home last month with 2 tablespoons per quart instead of my usual pinch, and the pasta actually tasted like something on its own for the first time, so now I'm mad he was right and I wasted a decade of bland spaghetti, but how salty do you all actually go?
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alicesingh13d ago
That "like the sea" line is no joke, I got the same speech from a line cook buddy years ago and ignored it too. Now I do a big handful of kosher salt in the pot, probably close to your 2 tablespoons per quart, and I taste the water before it boils to check it's almost too salty. The wild part is the pasta water left over is so good I use it for the sauce instead of dumping it, and everything comes together way better. Ten years of bland noodles for both of us, huh?
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