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Line cook at my old spot swore you should salt pasta water like the sea, I tried it his way for a month
He said if it doesn't taste like ocean water you're wasting your time, so I started using about 1.5 tablespoons per gallon instead of a pinch. The pasta comes out seasoned on its own and I barely touch the sauce now, my old chef called my cooking flat for two years before that. Curious if anyone here goes heavier or lighter on the salt, what ratio are you running?
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blair_taylor15d ago
Sea water is actually way saltier than that, like 3.5 percent.
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