Whatever you do, don't make it as salty as the sea.
be added to a pot of water for boiling pasta, and I usually just tell people to estimate it. But when someone recently asked me that question, I wondered if there was a more precise amount I should be using, which led me to a more definite question: Just how salty should my pasta water be?measured the salt in my pasta water. I just add enough to make the water taste well-seasoned, but not too salty.
To find out what it is, I did some side-by-side tests. Before moving on to them, though, it's worth noting a small disclaimer: Salt preferences are highly personal, and what I found to be my sweet spot won't necessarily be to everyone's taste. Some people may want more salt, some less. That said, I did find a workable range that I think most people will agree with.
Without knowing the exact types of salt Bertolli and everyone else uses, I decided to use fine sea salt, since many Italian experts recommend it. After measuring out teaspoons of salt and weighing them on my precise jeweler's scale , I found that Bertolli was suggesting roughly .8% salt by weight ; the one-tablespoon-per-two-quarts people were calling for .95% salt , and the one-tablespoon-per-quart folks were pointing towards a roughly 1.8% salt solution .
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