How to Salt Pasta Water
Salt the water once it reaches a rolling boil, just before dropping the pasta. Aim for the salinity of a light seawater—roughly one tablespoon of kosher salt for every gallon of water. Add the salt after the boil starts to prevent pitting the bottom of your stainless steel pot.
Salt is the only chance you get to season the noodle from the inside out.
Pasta is an unseasoned dough; if you wait until the sauce stage to add salt, the noodle will taste flat regardless of how well-made the topping is.
- Large stockpot
- Kosher salt
- Long-handled pasta fork
What goes in.
- 1 gallonWater
- 1 tablespoonKosher salt
Trust your palate, not a measuring spoon.
After the salt has dissolved, taste a small spoonful of the water. It should be noticeably salty—the equivalent of a sea breeze—rather than just tasting like water.
The method.
Bring the water to a rolling boil.
Wait for large, violent bubbles that don't disappear when you stir the surface.
Add the salt.
Pour the salt into the center of the pot. It will cause a brief, vigorous burst of steam and bubbling as it hits the hot water.
Stir until dissolved.
Use your pasta fork to swirl the water until the grit of the salt disappears from the bottom of the pot.
Drop the pasta.
Add your noodles immediately after the water returns to a boil to ensure the starch hits the salted water at peak heat.
When it doesn't go to plan.
Use coarser kosher salt; fine table salt can be harder to measure accurately and may contain anti-caking agents that cloud the water.
If you are planning a very salty sauce, such as one featuring anchovies or cured meats, dial the pasta water salt back by half.
Do not add oil to the water; it prevents the sauce from coating the noodles later.
The ones that keep coming up.
Does salt make the water boil faster?
Technically yes, but in a kitchen setting, the difference is negligible. Focus on the flavor, not the speed.
Can I use iodized salt?
Avoid it if possible. The iodine can sometimes leave a faint, metallic aftertaste in the finished pasta.
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