According to Barella, when you salt the pasta water.

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My favorite weeknight meal? Pasta, hands down. Being Italian, I grew up in a ravioli-obsessed, lasagna-making family, but I know I'm not alone in my love of a delightful, gooey bowl of noodles. It's not just the taste of spaghetti, rigatoni and coutelli. So Are they good or are they? So Bahmi. I also love pasta for dinner because it's quick and easy to prepare.

While my nonna taught me a bunch of traditional cooking techniques—among them measuring all the ingredients with the palm of her hand instead of a measuring spoon—there was one key element in the pasta-making process that I felt I needed a little more insight. I: When and how to salt water.

My grandmother showed me how much salt to put in the pot by filling her cupped hand with kosher salt and throwing it in, but I had a bunch of more concrete questions. I wanted to know when To add it to the pot and how much should I add. So I spoke to Chef Lorenzo Boni, Barella's Executive Chef, for some definitive answers.

When is the best time to salt pasta water?

“The best time to salt water is when it is about to boil.” “Before you add the pasta,” says Chef Boni. If you add salt too soon, it will slow down the boiling process.

Another thing to consider is that “if you let the water boil too long before you add salt to the pasta, it creates more sodium, giving you a very salty dish.” Properly noted! I sometimes add salt to the pot and turn it on to save time while I do chores—not anymore.

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How much salt should you add to pasta water?

When pouring a pot of water for pasta, I've always wondered, doesn't the amount of water affect how much salt I should add? If the ratio of salt to water is important, then it absolutely must be an important factor for salty pasta, right? Well, says Chef Bonnie: “The correct ratio is one gallon of water to four teaspoons of salt.”

When it comes to how much water is needed for a batch of pasta, the chef says to check the box. “I always recommend plenty of water to start with. A gallon of water for a package of pasta is usually the recommended ratio. Always use high heat and a hard boil.”

While the chef told me that the shape and size of the pasta cut doesn't affect how much salt you should add to the water, “what Is One factor,” he says, “is the variety of sauces; Some are naturally high in salt. So with these, it's recommended to use less salt in the water (think: cassava e pepe or spaghetti with shellfish).

Why is it important to add salt to pasta water?

Since salting the pasta water turned out to be more accurate than I thought, I had to ask how much it was necessary to perfect the pasta. Turns out it is. Very “Salt is a key ingredient to achieving that perfect al dente texture,” says essential chef Bonnie. “Without it, you'll never achieve that perfect bite and mouthfeel.”

Another reason to add salt to the dish? Adding salt will prevent your pasta from sticking and enhance the subtle flavors of the noodles.

Just recipes / Mihaela Kozaric Sebrek


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