Just realized I was over-salting my pasta water for years

Had a line cook last week tell me my pasta was 'aggressive'. Took me a minute to get what he meant. He said the salt level was way too high for the sauce I was pairing. I always did the whole 'sea water' thing but that's not right for every dish. For a light lemon butter sauce it just made everything taste harsh. No one ever called me out on it before. Anyone else adjust their salt levels based on the sauce?

2 comments

2 Comments

lilymurphy7d ago

I used to be all about that sea salt level too until I tried a lighter hand with a cream sauce and it actually tasted way better. Never thought the salt in the water could fight with the sauce that much.

jordanr897d ago

Honestly, I kinda disagree here. The salt in the water is mainly for seasoning the pasta itself, not the sauce. If your sauce is too delicate to handle well-salted noodles, maybe the sauce needs more balance, not less salt in the water. Tbh, I've never had a lemon butter sauce get ruined by salty pasta, just tasted like properly seasoned food.