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The sous at my old spot in Chicago salted pasta water 'til it tasted like the sea and I think that advice is garbage
Three years back, working nights at a place off Randolph, the sous would grab a ladle, taste the water, and say it should be like the ocean. Not salty. Ocean. So we'd dump cups of kosher in a 40 quart and our finished plates got hammered with salt. I still get mad about it. Pasta water needs enough salt to season the pasta, not enough to brine a turkey. The pasta only takes up so much, and everything else, the sauce, the cheese, the cured pork, stacks on top. That water was doing half the seasoning for us and it wrecked the balance. I run mine at about 1 percent now. Weighed it once out of spite, 10 grams per liter, and the food tastes cleaner. So what number do you folks run, and do you actually weigh it or do you just eyeball a handful and hope?
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