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My old sous chef said to salt pasta water like the sea and I finally tried it his way
About 3 months ago I was working a pasta station in Portland and my old sous chef from a gig in 2019 kept saying the water should taste like the sea. I always went lighter because I was scared of over salting a big batch. One busy Friday I finally dumped in what felt like way too much, close to a third cup for a 12 quart pot, and the difference in the finished dish was real. The sauce stuck better and I didn't need to add salt at the end at all. Now I'm curious if anyone here salts differently for fresh pasta versus dried, because I'm still messing with that.
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