Yup. I grab my salt can and do about two sprinkle passes and it seems to turn out pretty good. It’s probably around a teaspoon (maybe more) per bag of pasta.
Oh, and use a bit of that pasta water in the sauce, that helps.
Comment on Anon needs cooking advice
RampantParanoia2365@lemmy.world 4 weeks agoIt absolutely does. It will salt the noodles themselves, but you need a very healthy amount, not just a few pinches.
sugar_in_your_tea@sh.itjust.works 4 weeks ago
Aksamit@slrpnk.net 4 weeks ago
You can use less salt if you use less water. I only add enough salt so that the water tastes as salty as broth.
Also pasta cooks just fine in a shallow pan of boiling water, you only need enough water to cover the top of the amount of pasta your cooking. Remember to stir it a few times though, or it clumps up.
This is the best way to cook pasta if you are poor and live in a damp/poorly ventelated building. Boiling litres of water per serving is inefficient and expensive, and it makes your kitchen mouldy.
scutiger@lemmy.world 4 weeks ago
This is the best way of getting sauces to stick as well. The concentrated pasta water left over at the end is great for making mac and cheese for example. Much better than a few teaspoons of pasta water from a large pot as is usually recommended.
RampantParanoia2365@lemmy.world 4 weeks ago
Well well, I am about to make mac and cheese for Thanksgiving.
RampantParanoia2365@lemmy.world 4 weeks ago
That still sounds like a healthy serving of salt, definitely more than a few pinches.
Aksamit@slrpnk.net 4 weeks ago
Nah, only one usually. And not a big one at that.