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this post was submitted on 23 Oct 2023
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Sea water has a salinity of around 35g/kg.
No one wants pasta water as salty as the sea - although unsalted water doesn't sound much more appealing.
No one except everyone who wants their pasta to taste good. You need to add a ton of salt because most of it is going down the drain at the end.
Edit: ok, I stand corrected.
I think you underestimate how much salt that is.
What you just said is that you want to add in the range of 50-70g of salt depending on the size of your pan. That's too much salt
For fresh pasta yes, dried you don't need as much salt
I read that quote regularly. Any clue who it originates from? I think it's a romantic overstatement and does not hold as a general pasta rule. Salty pasta water is needed when you use a sauce or a pesto that has little salt in it. However, when using a particularly salty sauce or pesto, your end result can easily turn out too salty, if you put too much salt in the pasta water. When I make japanese miso-butter pasta for example, I don't put any salt in the boiling water, because combined with the miso-butter, that would make the end result way too salty.
I use 2 tablespoons per pound of pasta.
Knorr salt bullions sounds like a missed oppo.
Seawater is two teaspoons salt per cup of water. That's a little more than half a cup of salt per gallon of water. That is an unhealthy amount of salt.
Damn, you guys are missing out.