Should I salt water for cooking pastas based on the volume of water or amount of food?
I was wondering if I should estimate the amount of salt I need proportionally to the volume of water or to the amount of pasta?
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On average, about 3.5% by weight. That's 35 grams of salt in a liter of water or 1 tablespoon salt to 2 quarts (8 cups) water.
You don't even need to salt the water if you use Parmesan Cheese or an already salt sauche.
If you want to salt the water just put a teaspoon of salt for each liter of water.
The water....but no need to be super precise. You should be able to taste the salt. Under or unsalted pasta water results in a flat tasting pasta. However, it is possible to over salt the water, resulting in over-salted pasta.
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