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My old head chef told me to salt pasta water "like the sea" and I finally tried it his way after 12 years
I always thought that was just something old cooks say, but I measured it out one night and it took almost a full cup for a 6 quart pot to taste right. Now I'm wondering if I've been under-seasoning my blanching water this whole time too, does anyone else taste their water before dropping anything in?
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the_laura3d ago
My grandmother from Naples always said "salta l'acqua" and I used to roll my eyes because I figured pasta absorbs salt anyway so why bother. Then I read that salt actually does get absorbed into the pasta during cooking, not just the surface, so the water needs way more than I was using. I was doing maybe a tablespoon for a big pot and wondering why everything tasted flat even after I salted the sauce. Now I do about 1.5 tablespoons per quart and taste it before it boils, and yeah it should taste like mild seawater. My blanching water for veggies got the same fix and green beans actually taste like something now instead of sad wet grass.
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