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Just realized I used to salt pasta water like I was seasoning a soup, now I do it like I'm paying the water bill
For about 7 years I threw in a big handful of kosher salt and stirred it around like I was making broth, then one night a line cook at a spot in Austin watched me do it, grabbed a pinch from my pot, tasted it, and just said "that's soup, chef." I laughed it off but then I actually tasted the water and yeah, it was basically ocean brine you could serve in a bowl. Now I salt way less and add a splash of the starchy water back into the sauce at the end, which does way more for the plate than over salting the pot ever did. My old way made the pasta taste fine on its own but the sauce always came out flat and I could never figure out why. Turns out I was dumping all my seasoning into the wrong step the whole time, like putting gas in a car with no engine. The pasta itself tastes cleaner now and I use probably half the salt I used to, which my knees appreciate. Curious what you all do, do you salt the water heavy and adjust the sauce, or hold back and finish with the pasta water?
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wyattrobinson3d ago
Salt water light, finish sauce with pasta water, game changer.
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