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I was boiling my pasta wrong for years until my cousin pointed it out
I always added a pinch of salt to a small pot, brought it to a boil, and then dumped the noodles in. Last week, my cousin watched me do it and said, 'You need way more water, like a gallon, and salt it like the sea.' I used a full gallon of water and a big handful of salt for spaghetti last night and it was a totally different texture. Does the water-to-salt ratio really make that big of a difference?
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umamartin1mo ago
omg yes, it's a total game changer. I used to do the same thing with a tiny splash of water and barely any salt. My pasta always came out kinda gummy and stuck together. Switched to a huge pot of water and salted it properly, and now it tastes like restaurant pasta. The texture is so much better, it's actually firm and not mushy.
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dylan_bell25d ago
Four quarts of water for one pound of pasta is the sweet spot I landed on. That plus a heaping tablespoon of kosher salt makes the water taste like the ocean. Once I did that, my pasta finally had that bite to it instead of turning into a sticky blob.
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angelar571mo ago
lol i was doing the same thing for like a decade, my pasta water was basically a sad, salty puddle. no wonder it always tasted like bland glue.
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