• strax@sh.itjust.works
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    1 year ago

    yes, this is the answer! patience! a proper boil that stays boiling until the pasta is done. no sticking ever. salt and oil are never needed in the cooking water.

    • Godort@lemm.ee
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      1 year ago

      You should still be salting your water. It does nothing to prevent the pasta sticking, but it does make it taste better.

        • aubertlone@lemmy.world
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          1 year ago

          It’s not the same effect. Then the sauce will be salted, and the pasta will maybe absorb some of that salt.

          But, in my opinion, that’s an inelegant solution.

          I personally do not want any more salt in the pasta sauce than what’s already in there. I do, however, want my pasta to take in a little salt from the water.

          For those reasons, I add a little salt to my water as it’s boiling

        • Tyfud@lemmy.one
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          1 year ago

          It changes the way the pasta itself tastes, and is very different from adding it it the sauce.

      • Tvkan@feddit.de
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        1 year ago

        Sea water has a salinity of around 35g/kg.

        No one wants pasta water as salty as the sea - although unsalted water doesn’t sound much more appealing.

      • Nacktmull@lemm.ee
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        1 year ago

        I read that quote regularly. Any clue who it originates from? I think it’s a romantic overstatement and does not hold as a general pasta rule. Salty pasta water is needed when you use a sauce or a pesto that has little salt in it. However, when using a particularly salty sauce or pesto, your end result can easily turn out too salty, if you put too much salt in the pasta water. When I make japanese miso-butter pasta for example, I don’t put any salt in the boiling water, because combined with the miso-butter, that would make the end result way too salty.

    • erogenouswarzone@lemmy.ml
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      1 year ago

      Nooo. You need the perfect amount of water so it reabsorbs it’s own juices. Succulent Cannibalism.