Salt the water at the boiling point (calculate around 1.5 teaspoons of coarse sea salt, or 1 teaspoon table salt, per liter of water). The water will instantly stop boiling, then continue soon after. Added too late, the salt may not penetrate the pasta; too soon, it can increase the boiling time. Don’t be afraid of going past the authorized sodium allowance: pasta only absorbs a tiny amount of salt whilst cooking, but it will make all the difference in terms of taste.
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