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I thought salting pasta water was a waste until my sauce stopped sticking
For years, I just boiled noodles in plain water because I figured the sauce would add all the flavor anyway. Then I watched a video where a chef said you need at least a tablespoon of salt per gallon, which seemed crazy. I tried it last week with a simple marinara, and the difference was huge. The sauce clung to the pasta way better, and the noodles themselves actually tasted good, not just bland. It turns out the salt helps the starch come to the surface so the sauce can grip. Has anyone else had a basic cooking tip they ignored that actually made a big difference?
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graygonzalez2d agoMost Upvoted
Seriously, the salt thing is a game changer. It seasons the pasta all the way through, not just the outside. Bland noodles ruin everything.
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black.pat2d ago
Wait, you were boiling pasta in plain water for YEARS? I can't even imagine how that tasted. Like, the noodles must have been so sad and gluey. I tried that once when I was out of salt and it was like eating wet cardboard, the sauce just slid right off.
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