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Spent 12 years salting pasta water like my nonna, then a line cook at a spot here in Cleveland asked me one question
I was prepping for a Saturday dinner rush and he watched me dump a fistful of salt into a huge pot and said, do you taste it before the pasta goes in? I just stared at him because honestly, no, I never once tasted it in over a decade. Turns out I was just guessing every single time, some nights it came out fine, other nights it was flat and I blamed the sauce or the cheese instead of my own water. He made me taste it right there and it was basically ocean water, way saltier than I thought it should be, and the pasta that came out of it was the best I have made in years. Now I keep a little spoon next to the range and check it every time like a chump. How do you all figure out your salt level, by taste or by some ratio you trust?
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angela19115d ago
Oh man, the ocean water thing is a bit off though, because pasta water should taste salty but not that salty. If it's truly like ocean water your pasta will soak up too much and the sauce gets lost in the background. I usually go for a spoon taste that's seasoned like a good soup, salty but still drinkable, and that has worked way better for me than eyeballing it.
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