evah40•11h ago

Why does nobody talk about salting pasta water after it boils instead of before

I tried adding salt to the pot right when the water hit a rolling boil instead of dumping it in cold, and my pasta came out way better seasoned last week at the restaurant. My theory is the salt dissolves faster and coats the noodles more even, but I got into it with our sous chef who says it makes zero difference and just wastes time. So now I am stuck between a method that worked in my kitchen and a guy with 15 years on me saying I am full of it. I timed it too, 30 seconds after the boil versus at the start, and the difference in taste was real to me. Has anyone else tested this or am I just fooling myself because I wanted it to work?