Albin Jose to [email protected] • 1 year agoThe neverending discussion about pasta, olive oil and just putting enough water... 10g salt, 100g pasta, at least 1L water e basta così ! No oil or you ruin the pasta/sauce synergy. 😃lemmings.worldimagemessage-square122fedilinkarrow-up11.15Karrow-down132
arrow-up11.12Karrow-down1imageThe neverending discussion about pasta, olive oil and just putting enough water... 10g salt, 100g pasta, at least 1L water e basta così ! No oil or you ruin the pasta/sauce synergy. 😃lemmings.worldAlbin Jose to [email protected] • 1 year agomessage-square122fedilink
minus-square@[email protected]linkfedilink15•1 year agoSea 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.
minus-square@[email protected]linkfedilinkEnglish-5•edit-21 year agoNo 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.
minus-square@[email protected]linkfedilink11•1 year agoI think you underestimate how much salt that is.
minus-square@[email protected]linkfedilink4•1 year agoWhat 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
minus-square@[email protected]linkfedilink4•1 year agoFor fresh pasta yes, dried you don’t need as much salt
minus-square@[email protected]linkfedilink-1•1 year agoSeawater 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.
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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
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I use 2 tablespoons per pound of pasta.
Knorr salt bullions sounds like a missed oppo.
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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.
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Damn, you guys are missing out.