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Everyone says to salt pasta water like the sea, but I tried it with half the amount last week and my sauce finally tasted right.
After a neighbor told me my pasta was always too salty, I cut the salt to one teaspoon per gallon and it made the dish balanced for the first time in 4 years - has anyone else found the 'sea salt' rule is overkill?
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alice_harris352mo ago
The "sea salt" thing is just what influencers say, real chefs I know barely salt the water at all.
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vals382mo ago
Oh yeah, I used to be all about the salty seawater thing too but honestly cutting back made a huge difference for my sauces. I kinda think the "sea salt" rule works better for plain pasta rather than when you're adding a saucy element.
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