How much salt do you put in the pasta?

When the water starts to boil, or sometimes even earlier, we are going to add salt. But are we sure that the quantity we dip is the right one? Tastes and needs often divide us. Much depends on how we are used to, on the health problems that each of us has, and also on the condiments we use; in fact, we must always remember that pasta, for the most part, is eaten with other ingredients which in turn have their own flavor. But let’s start gradually. It is important, first of all, to consider how much water per 100 gr of pasta we have used. This suggestion can certainly help us: use water in the proportion of one liter for each hectogram of pasta because the pasta has to rehydrate very well and because the boiling does not stop (the ideal is to use a little calcareous water). The ideal quantity of salt is 10/15 grams per liter of water, preferably coarse salt, a little teaspoon of salt. Add the salt only when the water has reached the boiling point and wait, before throwing the pasta into it, that it is perfectly dissolved and that the water starts boiling again. Salt water boils at a temperature higher than the theoretical 100 ° C. Use a rather large pot with high walls because the pasta will have to cook floating well. Then dip the pasta in one go (for heaven’s sake, don’t split the spaghetti in two) and mix it immediately; if you want to add a drizzle of oil, you can avoid having it glued. If you have mistaken the proportions of the salt, that is too little, or have forgotten it, do not add it after the pasta is drained. It is preferable to add a good sprinkling of Parmesan. If, on the other hand, the proportion is too much, drain it immediately and wet it with some mineral water at room temperature; will dissolve some salt from the pasta and will not continue cooking.

Margherita Tomasello Terrasi

News

24 Febbraio 2020

Of course it’s worth it. Our health is absolutely worth a few cents. And we not only help our health, but also a sector, the cereal and artisan sector, which needs to be supported. Today there are many small entrepreneurs who are changing the world of pasta and these, in my opinion, must be rewarded, also because they offer a product of excellence and high quality. The next time you go to the supermarket, or to your trusted shop, stop a little more in front of the shelves and pay attention: each pack of crafts pasta will communicate not only the quality, but the sacrifice, passion and attention of each single moment of production to this wonderful product.