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Warning: I salted pasta water like the sea for 12 years until a dishie in Buffalo asked me why
I always dumped in handfuls of kosher salt until the water tasted like the ocean, thinking that was the pro move, until a dishwasher at a spot in Buffalo watched me do it and asked if I knew the water gets saltier as it boils down. Turns out I was over salting the last batches of every service, which is why the pasta tasted fine at 5pm and like a salt lick by 9. How do you all judge your pasta water, by taste, by ratio, or do you just eyeball it like I did?
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the_evan9d ago
Notice the same thing happens with coffee, people brew by habit instead of by taste and the last cup of the pot turns into mud. Small changes add up the longer things sit or boil, so a quick taste at the end catches what your hands stopped checking. Taste it right before the pasta goes in and you'll never serve a salt lick again.
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