I know that salting the water is a no-no for soba, udon, Chinese wheat noodles, and the like, but I've been doing it anyway, and the finished results are almost always better, as is usually the case when I cook with Italian pastas. I'm curious if anyone knows what the rationale is behind this. I haven't been having much luck getting a good explanation, and have been poking around for a while.
Community member em-i-lis cooks from Amanda & Merrill's new book
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