The pasta water should be as salty as the sea

I don’t know the salt proportions of the sea.

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As salty as the water off the New Jersey shore, that’s my pasta water metric

The salinity of the sea isn’t the same everywhere . In warmer, tropical areas, more evaporation occurs, so the water is saltier. Towards the north and south poles, the seawater is diluted by melting ice, so the water is not so salty . This is natural.

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Don’t always agree with this. My sauce will probably be salty most of the time as well. I like my pasta water moderately salted

Arctic style

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Bit of a fool’s errant, salting water. It just evaporates.

Salt your pasta after cooking it and you can use less whilst tasting the salt more.

Next time I get in the sea I’m going to say: Mmmm this is just as salty as a good pan of pasta water!

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The Dead Sea: 33.7%. Other seas: less.

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The water evaporates, the salt does not

Also salty water has a lower boiling point (wait dunno if that’s right)

Who says this

  • I make my pasta water as salty as an old pirate
  • I use a little bit of salt
  • It varies
  • I don’t really salt my pasta water

0 voters

Six teaspoons of salt per litre of water seems quite a lot.

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Also you salt the pasta water with the cheap stuff, salt your meal with the maldon. So net salt spend is lower

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Imagine if you saw someone salting their pasta water with the maldon. Would be in awe of the decadence I think

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I do it because I don’t buy multiple salts

Making carbonara - lots of salt
Making Bolognese - medium amount of salt

Saxa

  • One salt
  • Two salts
  • Three or more salts

0 voters

Thanks for this. Are these your two main pasta meals you make? Anything else?

Doesn’t everyone do this?

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