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The neverending discussion about pasta, olive oil and just putting enough water... 10g salt, 100g pasta, at least 1L water e basta così ! No oil or you ruin the pasta/sauce synergy. 😃 (lemmings.world)

submitted 1 year ago by [email protected] to c/[email protected]

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[–] [email protected] 2 points 1 year ago (1 children)

If you use the minimum and precise amount of water, water will be completely evaporated when pasta is done, so you won't have to strain. I don't know why, but this makes pasta so much tasteful.

[–] shift_four 5 points 1 year ago (1 children)

It's saltier because all the salt you added is now on the pasta instead of a bunch starting in the water and going down the drain when you strain it

[–] [email protected] 2 points 1 year ago

Yeah but also has like another taste (I don't salt much)... Maybe starch or something?