Albin Jose@lemmings.worldBanned to Memes@lemmy.ml · 2 years agoThe neverending discussion about pasta, olive oil and just putting enough water... 10g salt, 100g pasta, at least 1L water e basta così ! No oil or you ruin the pasta/sauce synergy. 😃lemmings.worldimagemessage-square125linkfedilinkarrow-up11.16Karrow-down132
arrow-up11.13Karrow-down1imageThe neverending discussion about pasta, olive oil and just putting enough water... 10g salt, 100g pasta, at least 1L water e basta così ! No oil or you ruin the pasta/sauce synergy. 😃lemmings.worldAlbin Jose@lemmings.worldBanned to Memes@lemmy.ml · 2 years agomessage-square125linkfedilink
minus-squareTvkan@feddit.delinkfedilinkarrow-up19arrow-down4·2 years agoSea 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.
minus-squarelolcatnip@reddthat.comlinkfedilinkEnglisharrow-up5arrow-down10·edit-22 years agoNo 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.
minus-squareTvkan@feddit.delinkfedilinkarrow-up12arrow-down1·2 years agoI think you underestimate how much salt that is.
minus-squareRambi@lemm.eelinkfedilinkarrow-up5arrow-down1·2 years agoWhat 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
minus-squarePlayer2@sopuli.xyzlinkfedilinkarrow-up6arrow-down2·2 years agoFor fresh pasta yes, dried you don’t need as much salt
minus-squareseitanic@lemmy.sdf.orglinkfedilinkarrow-up3arrow-down2·2 years agoI use 2 tablespoons per pound of pasta.
minus-squareAdamHenry@discuss.tchncs.delinkfedilinkarrow-up1·2 years agoKnorr salt bullions sounds like a missed oppo.
minus-squareAgeroth@reddthat.comlinkfedilinkarrow-up1arrow-down2·2 years agoSeawater 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.
minus-squareBytemeister@lemmy.worldlinkfedilinkΕλληνικάarrow-up2·2 years agoDamn, you guys are missing out.
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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.