When cooking pasta, what the correct salt to water ratio?

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.

  • 18032 views
  • 5 Comments

5 Comments

Review our Code of Conduct
Don't send me emails about new comments

Voted the Best Reply!

LLStone
LLStone April 15, 2012

The water should taste like the sea.

Review our Code of Conduct
Don't send me emails about new comments
Quinciferous
Quinciferous April 15, 2012

Use more than you think you should. I use a decent handful for a pound of pasta.

Review our Code of Conduct
Don't send me emails about new comments
boulangere
boulangere April 15, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
cthewrld
cthewrld April 15, 2012

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.

Review our Code of Conduct
Don't send me emails about new comments
LLStone
LLStone April 15, 2012

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.

http://www.tamareadler.com/2011/10/18/how-to-boil-water/

Review our Code of Conduct
Don't send me emails about new comments
Showing 5 out of 5 Comments Back to top
Recommended by Food52