No salt?
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Comment on Its all about bonding
Eiri@lemmy.ca 1 month ago
Just use whole wheat pasta.
Stir literally once. No salt, no oil, no additional stirring.
HeyThisIsntTheYMCA@lemmy.world 1 month ago
meekah@discuss.tchncs.de 1 month ago
That’s true for any pasta
Appoxo@lemmy.dbzer0.com 1 month ago
What psychopath doesnt salt their pasta.
Afraid of a little NaCl?
Eiri@lemmy.ca 1 month ago
I can just salt it in my plate. Feels wasteful to put a ton of salt in the water and dump 99% of the salt in the sink anyway.
Plus, sometimes, I just feel like keeping it unsalted entirely. Depends on the sauce etc. You taste the subtle sweetness of the noodles more that way.
AlfalFaFail@lemmy.ml 1 month ago
You’re mostly salting the surface when you salt at the table. If you salt the pot, the salt will dissolve in the water meaning it has an even distribution when it penetrate the pasta. Salting at the table means it will have saltier spots than others unless well tossed and tasted until even. But this only solves the distriution issue and not the penetration issue.
If you’re worried about wasting the salted water, you might get some milage with adding the pasta water to your sauce. In this case, using a smaller amount of water increases the starch to water ratio and reduces the total amount of water used. Carbonara used this approach while keeping it all in one pan.
Lightly salted pasta water, I feel, preserves the sweetness of the durum while still hiding the bitterness of the flour. Just my two cents.
Eiri@lemmy.ca 1 month ago
Honestly I’ve tried salting a few times and for the little difference it makes… I don’t feel it’s worth the trouble.
But thanks for the info, I honestly hadn’t thought about the details.
flying_sheep@lemmy.ml 1 month ago
Yeah no, that’s not how salt works. If you need to add salt at the table, you should have tasted and salted the dish better.
The exception is multiple people with very different salt tolerances, there’s just no good solution for that.
Eiri@lemmy.ca 1 month ago
That’s a giant asterisk. My mom regularly oversalts her soup and I wish she didn’t. Some restaurants (especially fancy restaurants) salt their food so much it’s borderline inedible. There’s no good reason for them to do that. Arrogance perhaps.
Even my own tastes in salt vary greatly from day to day. So I wouldn’t even trust myself with getting the salt amount right for myself if I cooked for myself alone. As soon as any other human is implied, it just gets riskier.