Pro tip: I started weighing my pasta water salt instead of eyeballing it.

For years I just grabbed a handful, but after a stage in Portland last fall, I started measuring 1.5% salt by weight of the water. The difference in flavor depth in the final dish, especially for simple sauces, is honestly huge. Are you guys still free-pouring or have you switched to a scale too?

3 comments

3 Comments

lindagreen10d ago

Yeah, that's a solid point from @ivanl18 about the salt being in the food. I was a free-pourer for ages, but it's so inconsistent. One night it's bland, the next it's like the sea. Weighing it just makes it right every single time. Why leave something that important to chance?

sandra_black24d ago

That part about the salt being in the food, not just on it, really hits home. I used to think my pasta was fine until I tried the weighed method for a simple butter and cheese sauce. It was like I was tasting the actual wheat for the first time, not just salty water. I'm totally converted now, even if my husband laughs at the scale on the counter.

ivanl1824d ago

Honestly, I was the same for the longest time. I figured a big pinch was fine and the sauce would cover it. But then I tried the weighed method with just some olive oil and garlic, and it was a total game changer. The pasta itself had this great savory taste before I even added a thing. It just makes the whole dish taste more complete, like the salt is in the food, not just on it.