yes, this is the answer! patience! a proper boil that stays boiling until the pasta is done. no sticking ever. salt and oil are never needed in the cooking water.
It’s not the same effect. Then the sauce will be salted, and the pasta will maybe absorb some of that salt.
But, in my opinion, that’s an inelegant solution.
I personally do not want any more salt in the pasta sauce than what’s already in there. I do, however, want my pasta to take in a little salt from the water.
For those reasons, I add a little salt to my water as it’s boiling
Seawater is two teaspoons salt per cup of water. That’s a little more than half a cup of salt per gallon of water. That is an unhealthy amount of salt.
yes, this is the answer! patience! a proper boil that stays boiling until the pasta is done. no sticking ever. salt and oil are never needed in the cooking water.
You should still be salting your water. It does nothing to prevent the pasta sticking, but it does make it taste better.
I thought it was a texture thing. Otherwise, you could just add some salt to your sauce.
It’s not the same effect. Then the sauce will be salted, and the pasta will maybe absorb some of that salt.
But, in my opinion, that’s an inelegant solution.
I personally do not want any more salt in the pasta sauce than what’s already in there. I do, however, want my pasta to take in a little salt from the water.
For those reasons, I add a little salt to my water as it’s boiling
It changes the way the pasta itself tastes, and is very different from adding it it the sauce.
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Sea water has a salinity of around 35g/kg.
No one wants pasta water as salty as the sea - although unsalted water doesn’t sound much more appealing.
No one except everyone who wants their pasta to taste good. You need to add a ton of salt because most of it is going down the drain at the end.
Edit: ok, I stand corrected.
I think you underestimate how much salt that is.
What you just said is that you want to add in the range of 50-70g of salt depending on the size of your pan. That’s too much salt
For fresh pasta yes, dried you don’t need as much salt
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I use 2 tablespoons per pound of pasta.
Knorr salt bullions sounds like a missed oppo.
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Seawater is two teaspoons salt per cup of water. That’s a little more than half a cup of salt per gallon of water. That is an unhealthy amount of salt.
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Damn, you guys are missing out.
Pasta water should be as salty as the sea, and it has nothing to do with sticking.
I’ll give you half as salty as the sea. not full hog
Nooo. You need the perfect amount of water so it reabsorbs it’s own juices. Succulent Cannibalism.