YUROP

1228 readers

1 users here now

A laid back community for good news, pictures and general discussions among people living in Europe.

Other European communities

[email protected]

Other casual communities:

Language communities

Cities

Countries

founded 10 months ago

MODERATORS

[email protected]

[Gastronomy] Your Ten-Step Guide to Cooking the Perfect Pasta, Including How to Salt the Water - for Italians here, is this accurate? (www.smithsonianmag.com)

submitted 8 months ago by [email protected] to c/[email protected]

17 comments fedilink hide all child comments

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 2 points 8 months ago (1 children)

Not an Italian but have heard all of it before. Mostly good advice.

1: Recipes often use pasta water for thickening/texture and seasoning. Using lots and lots of water dilutes the starch content but not the salt, which is something to be aware of.

3: Probably use mass units (grams or ounces), as "salt" can mean anything from superfine to huge freaking flakes of the stuff, and they didn't specify which. This could completely murder your dish.

6: For what it's worth, I don't babysit it throughout. I make sure things are well separated, and that the boil keeps it moving. After that I've never given a shit, and never ended up with any sticking either, in a stainless pot. Spaghetti, elbow macaroni, fusilli, whatever.

[–] [email protected] 1 points 8 months ago

Thank you !