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Watched a line cook salt pasta water at a spot in Phoenix and it changed my whole approach
Honestly I was staging at this tiny Italian place in Phoenix last year and the head chef didn't measure anything, just grabbed a fistful of salt and threw it in the pot like it was nothing. I asked him how he knew it was enough and he said taste the water, if it tastes like the sea you're good, and that one thing made more sense to me than any recipe I'd ever read. Do you all salt by feel or do you still measure it out every time?
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emeryking1h ago
Well look at you, one shift in Phoenix and suddenly you're too good for the measuring spoon. Next thing you know you'll be throwing pasta at the wall to check if it's done and calling yourself a chef. Here's the thing though, he's not wrong. Salting by taste is how it's actually done in most kitchens that aren't churning out Olive Garden specials. Recipes give you a number because they have to write something down, but water volume changes, pot size changes, and the pasta itself soaks up different amounts. Once you learn what properly salted water tastes like, you stop thinking about it. Just don't go dumping a whole box of kosher salt in there because some guy on the internet told you to trust your gut.
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