SaltPastaWater [rule] v1.0.0

Pasta water should be salted to approximately 1–2% by weight (1–2 g per 100 ml) before the pasta goes in. This is the only opportunity to season the pasta itself — the noodle absorbs water and salt during cooking. Under-salted water produces flat-tasting pasta that no amount of sauce can fully correct.

Checks

• Pasta water should taste pleasantly salty — 'like the sea' is the common heuristic.
• Add salt after the water boils and before the pasta — salt does not meaningfully affect boiling point at culinary quantities.
• Reserve a cup of pasta water before draining; the starchy, salted liquid is an emulsifier for sauces.

Label

Salt pasta water generously before adding pasta

SaltPastaWater [rule] v1.0.0

Pasta water should be salted to approximately 1–2% by weight (1–2 g per 100 ml) before the pasta goes in. This is the only opportunity to season the pasta itself — the noodle absorbs water and salt during cooking. Under-salted water produces flat-tasting pasta that no amount of sauce can fully correct.

Checks

• Pasta water should taste pleasantly salty — 'like the sea' is the common heuristic.
• Add salt after the water boils and before the pasta — salt does not meaningfully affect boiling point at culinary quantities.
• Reserve a cup of pasta water before draining; the starchy, salted liquid is an emulsifier for sauces.

Label

Salt pasta water generously before adding pasta

Relations

related: [@recipes/term-mise-en-place, @recipes/rule-rest-meat-after-cooking] see-also: [@recipes/method-pan-sauce]

Label

Salt pasta water generously before adding pasta

See Also

• @recipes/method-pan-sauce