Loading…
15
The old line cook at a spot on 9th told me to salt pasta water like the sea, and my sauce has never been the same
Back when I was working a grill station in Denver, a line cook named Ray who had been doing this for 20 years pulled me aside and said my pasta water was way too weak. He told me to salt it until it tastes like the ocean, not just a pinch. I blew him off for a month because I figured he was just being dramatic. Then one night we ran out of the house salt and I dumped in what felt like way too much, and the pasta came out seasoned all the way through instead of just on the outside. Anybody else get taught the sea water thing and actually stick with it, or do you measure it out?
1 comments
Log in to join the discussion
Log In1 Comment
barbara_grant41mo ago
Salting pasta water like the sea is way overblown and I dont care who taught you it. All that salt does is season the water, and most of it goes straight down the drain when you strain the pasta anyway. A little salt in the water plus salting the finished dish or the sauce gets you the same result without wasting half a box of salt every night. Ray might have been a good cook but that trick sounds like something he picked up and never questioned. If your pasta only tastes seasoned on the outside, thats a sauce problem, not a water problem. Measure it, taste your sauce, and stop pouring your money into the drain.
2