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I finally stopped salting my pasta water after a head chef tore into me about it
This guy I worked under in Portland was adamant that salting pasta water is just for flavor, and he said if your sauce is good enough you don't need it. I laughed it off for like 2 years until I tried his method on a busy Saturday night at the bistro. Sauce was a slow-simmered puttanesca with anchovies and capers, and honestly nobody noticed the difference. Has anyone else tried ditching the salt in the water and actually had it work out?
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jade88520d ago
Ditch it for rich sauces ALL day. @the_felix is spot on about a heavy ragu hiding it. I stopped salting my water when I do a slow cooked bolognese or anything with anchovies like that puttanesca. Nobody says a word about the pasta being bland when the sauce is doing the heavy lifting.
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