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My old chef in Boston said never salt pasta water like the sea, and he was right
Worked under a chef named Marco at a spot in the North End about 7 years back, and he always said the "salty as the sea" thing was garbage because you end up dumping half your seasoning down the drain. I ignored him for a while and kept doing the heavy handful thing. Then I watched him taste a batch of his water side by side with mine, and his was way easier to control when the sauce went in. Anybody else got a salt ratio they actually stick to, or am I the only one still eyeballing it?
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craig.michael3d ago
Watched my nonna dump a whole box of salt in once and the pasta still tasted flat.
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