Salting pasta water is essential for flavor and texture, as it slows starch gelatinization to prevent gummy pasta. Avoid using Himalayan salt due to its low sodium content and high price. Instead, opt for kosher salt, fine sea salt, or even standard table salt for best results. When cooking pasta, add up to two tablespoons of salt for every five or six quarts of water before adding pasta. Proper salting provides a foundation for flavorful sauce pairings.
Salting the water not only adds flavor, but it also slows the starch gelatinization process to keep pasta from becoming gummy or sticky.
Himalayan salt should be avoided since it contains less sodium per serving and is better used as a finishing salt for steak.
For a purer-tasting salts that are typically more economical, you could opt for kosher or fine sea salt instead. Even table salt will do.
For every five or six quarts of water used to boil a pound of pasta, you can add up to two tablespoons of salt.
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