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Showerthought: I salted pasta water like it was soup for 10 years, now I barely use any
A chef in Portland told me last month that salty water is for the sauce, not the pasta, and half my line cooks agree while the other half think I'm nuts. Where do you all land on this?
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eva_lewis11d ago
Man, this hits close to home. I did the same thing for years, just dumping salt in like I was making a brine, and nobody ever told me different. The whole "salty water is for the sauce" thing makes sense once you think about it, because the pasta only soaks up so much and the rest just goes down the drain. But here's my problem with cutting it way back: bland pasta is sad pasta, and if your sauce is light you end up with a dish that tastes like nothing. That chef in Portland might be right in theory, but it really depends on what you're cooking and how salty your sauce already is. So yeah, I feel your pain, this is one of those things where half the kitchen swears by one way and the other half looks at you like you're crazy.
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