If salting the pasta water is so important, why don't they just increase the salt in the pasta itself?
>>22106342After having to eat pasta with high salt content I can say it's because it tastes bad. I didn't add salt at all to the water and it was still disgustingly salty.
add miso instead it's better
>>22106342It won't end up consistently salty depending on how much water is used, how long it's boiled, and it could cause problems if people are using premade sauces that already have added salt or salty cheeses.
>>22106344Salted pasta is objectively better to eat
>>22106342What's the recommended salt/water ratio?
>>22106354add ̶m̶i̶s̶o̶ Knorr Stock Pots instead it's better
>>22106446Like one teaspoon is enough.
>>22106354weeb
>>22106342>"if the broth is so important, why don't they just season the dry ingredients so you don't need it?"
You never need to boil pasta in water. Always cook in sauce. Add a little extra water to sauce. Especially lasagna. Stop wasting time and wasting salt that's just going down your sink.
>>22106554>Add a little extra water to sauceyou add a spoonful of pasta water to the sauce and cook the sauce down until it thickens because watery sauce fucking sucks, anon.
I hate salted pasta water. It makes the pasta too salty.
>>22106678you're not supposed to make it that salty, anon.
>>22106554>Stop wasting timeLasagna takes like 2 hours to make.
>>22106703Cook in it's sauce and it only takes half that time. You don't need to boil the sheets anymore. It's better without.
>>22106757>You don't need to boil the sheets anymoreyou don't need to cook them at all.
>>22106342>so importantFun fact - it isn't.
>>22106765You don't even nyeed the oven ready. You just let it sit for maybe 10-15 minutes more for everything to nyaturally absorb.
>>22106769could, but won't.it's better when it doesn't match the sauce flavor.
>>22106354How? Into the sauce? As a broth? You didn’t really clarify
>>22106446the ratio of salt:water should be less than 1:101:10 or more qualifies as a brine
>>22106446Italians always say it should be as salty as the ocean which is....uh... something like 3.something percent by weight iirc?
>>221070563. * 0 is still zero
>>22106446A couple pinches.
>>22107056They don't literally mean "as salty as the salt content of the ocean", they mean make it taste like saltwater.
The key is don't boil your water before adding the pasta, just cold start it all togetherThe pasta is cooked at 160 degrees there's no reason at all to wait until the pot is at 212 to put it inBy the time it's to a boil it'll almost be done if you start them together All quote "proper technique" Is intended for restaurant service not home cooking in the restaurant you'll have a pot of water boiling at all times At home it's not necessary to boil The same is true for a lot of things but at the end of the day hot and fast cooking is restaurant slop to turn tables quickly, It's not how you should be cooking when you're at your house
>>22107113The motion caused by boiling is what helps cook the pasta evenly.
>>22107113eh, this means i'll have to do it by taste and keep pulling out pieces of pasta to try, instead of just following the instructions on the bag. that's fucking dumb. your idea is TERRIBLEand what is it the key to? op asked about salting the water. what are you talking about?
>>22107125hes trying to mushify your pasta so until boil don't spoke
>>22106354I sometimes put a little bit of cooking sake in the pasta water
