When Should You Salt Pasta Water and How Much
Image by Adam Ragusea via YouTube
How much salt should I use for pasta? Do you salt pasta water before or after it boils? I always had these questions in my head but never really did some research until now. I usually just eyeball the amount of salt I put in the water and add it before it boils. I know some people may contest that.
I asked Google for the recommended amount, and most websites claim you should use 1 tablespoon of salt for every 1 gallon of water.
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I came across Adam Ragusea‘s video where he explains when you should salt pasta water and how much is needed. He did some experiments to check if the statements “as salty as the sea” and “adding salt after it comes to a boil” were true. Watch the video below for the full explanation.
When Should You Salt Pasta Water
Put your salt whenever as long as it goes in before your pasta goes in. The dissolved salt will season the noodle from the inside as it cooks and swells. Make sure that your pasta is boiling well when you drop your pasta in. You can taste the pasta water once the salt dissolved. It should be briny.
When you put salt in boiling water, it will boil harder but it does not mean it becomes hotter. The change in temperature is very small. But if you put handfuls of salt, it can change the temperature by only about a single degree. If you do that, your pasta will become too salty, making it inedible.
How Much Salt Should You Add to Pasta Water
They say that pasta water should be as salty as the sea, but if you put way too much salt your pasta will become too salty.
Some people with Italian heritage in the comment section claim that making the pasta water “as salty as the sea” is only used when cooking fresh pasta as it cooks quickly compared to dry pasta.
When adding salt, just remember that the pasta will end up being half as salty as the water. Once cooked, taste the pasta. From there, you can adjust the seasoning to taste in the pan with the sauce.
When Should You Salt Past Water and How Much
