My old head chef in Chicago told me to always salt my pasta water like the sea. I thought it was too much.

For years I'd just toss in a pinch, thinking I could fix it with sauce later. He saw me do it once and said, 'That's why your food tastes flat.' I finally tried his way, using a full handful of kosher salt for a big pot. The difference was HUGE. The pasta itself had flavor before I even added anything. Anyone else have a simple tip that seemed crazy but actually worked?

2 comments

2 Comments

ray_king2mo agoMost Upvoted

Guess he wanted to make the pasta cry.

julia922mo ago

Honestly, that's one way to get your daily sodium.