Mini-Lesson: How to Salt Pasta Water (And Why Most People Get It Wrong)
Kitchen Sense — Mini-Lesson
If you take one mini-lesson from this whole curriculum and apply it tomorrow night, make it this one.
Most home cooks undersalt their pasta water by about 75%. They drop in a small pinch — the kind of pinch that would be plenty to season a steak — and call it good. That pasta will never taste right, no matter how good the sauce is, because the pasta itself isn’t seasoned.
This is the final post for Lesson 1 | Salt: When, How, and How Much.
Next week, we start on Lesson 2 | Heat & the Pan: Why Most Home Cooking Fails at the Stove. Become a paying subscriber to follow along and access the full archives.
