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PSA: that thing about pasta water and salt got passed around my kitchen for 2 weeks and it's flat wrong
My sous heard from a rep at a food show that you should salt pasta water like the sea, and we ran with it for 2 weeks at the shop before I actually checked. Turns out the Salty Water ratio doesn't scale like people think, and the real number from the Barilla box and a food science note I found was closer to 1 percent salt by weight, not the handful we were dumping in. Our sauce was coming out flat and guests couldn't tell if the pasta was done right, so I pulled the salt back and the plates got better in like 3 days. Anyone else had a rule from a rep that sounded smart until you did the math?
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