My sous chef insisted on salting the pasta water 'like the sea' for a full 30 seconds before boiling.

I thought it was a waste of salt, but after tasting the difference in a batch of fettuccine, the flavor was way more even. Anyone have a better method for seasoning water without going overboard?

3 comments

3 Comments

gavincampbell27d ago

I read that a light brine works just as well without wasting salt.

ryan7192mo ago

How much salt are we talking here? I had the same worry about it being a waste, but you're right, it makes a huge difference.

the_max2mo ago

My grandma uses a whole handful in her pasta water.