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Line cook at my old spot told me to stop salting pasta water like it's the ocean and I finally get it
He said the sauce is what needs the salt and water is just for cooking the starch, which sounds backwards until you taste both side by side. Anyone else dial back their pasta water after years of the "salty as the sea" rule?
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adam1868d ago
Started doing this about a year ago after a chef buddy yelled at me for dumping half a box of kosher salt in the pot. He said just a pinch, like you're seasoning soup you're gonna salt again later. Tried it side by side with a plain tomato sauce and the difference was wild. The lightly salted pasta let the sauce actually taste like tomatoes instead of salty tomatoes. Water still gets a little salt because plain water pasta is sad, but nothing close to the ocean thing. Been telling people at work and they look at me like I'm nuts.
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