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My old prep cook Hector told me to salt pasta water like the sea, and I ignored him for 2 weeks
Hector ran the pasta station at a spot in Portland for 11 years before he came to work with us, and he kept telling me my water was too weak. I blew him off because I figured he was just old school about it. Then we did a blind taste test on a slow Tuesday with two batches of rigatoni, same sauce, and the salty water batch had way more flavor in every bite. Now I use about 1.5 tablespoons of kosher salt per gallon and I can actually taste the difference in the pasta itself, not just the sauce. Anyone else have an old timer call out something you thought was a myth, and turn out to be spot on?
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the_robin1mo ago
That "salt like the sea" line is so real, and it's rough realizing you wasted two weeks ignoring someone who actually knew what he was talking about.
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