I always hear that I should cook pasta in "salted water", but it never specifically says how much salt I should add to a specific amount of water.
The water should taste like the sea.
Use more than you think you should. I use a decent handful for a pound of pasta.
Cynthia is a trusted source on Bread/Baking.
LL Stone and I cook pasta alike: it should taste like the ocean. Please promise us you won't use Morton's table salt. Use sea or kosher salt. Start with a palmful, about a tablespoon, added after the water comes to a boil, obviously so it'll dissolve. Taste it. Add more as needed. You'll be glad you did.
Use kosher salt, and add two tablespoons of salt for every 1 gallon/4 litres of water. The water will definitely taste like the sea, which is exactly the way you want it.
See the link for an outstanding video on boiling water, and many of the other videos are inspiring (How to Stride Ahead #2). And, kosher salt is better than table salt.
Please enter a valid email address.
Well played. You deserve a cookie.
Ichiran's partitioned, solo dining is about more than misanthropy
The Origins of Eating Ramen in Solitude
3 Ways to Spiffy Up Hot Dogs into Family Dinners
Anthony Bourdain’s First Cookbook in Over a Decade
Recipe of the Day
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.