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[Gastronomy] Your Ten-Step Guide to Cooking the Perfect Pasta, Including How to Salt the Water - for Italians here, is this accurate? (www.smithsonianmag.com)

submitted 8 months ago by [email protected] to c/[email protected]

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[–] [email protected] 2 points 8 months ago (1 children)

Not an Italian but have heard all of it before. Mostly good advice.

1: Recipes often use pasta water for thickening/texture and seasoning. Using lots and lots of water dilutes the starch content but not the salt, which is something to be aware of.

3: Probably use mass units (grams or ounces), as "salt" can mean anything from superfine to huge freaking flakes of the stuff, and they didn't specify which. This could completely murder your dish.

6: For what it's worth, I don't babysit it throughout. I make sure things are well separated, and that the boil keeps it moving. After that I've never given a shit, and never ended up with any sticking either, in a stainless pot. Spaghetti, elbow macaroni, fusilli, whatever.

[–] [email protected] 1 points 8 months ago

Thank you !