Getting tired of line cooks who don't season their pasta water

I swear every new cook that comes through my station skips salting the water. They think it's just for flavor but it actually affects the starch and how the sauce sticks. I had to yell at a kid last week after he dumped unsalted pasta into a $40 batch of cacio e pepe. Ruined the whole dish. Any other chefs dealing with this?

2 comments

2 Comments

burns.brooke10d ago

Ruined the whole dish" - man that hurts to read. I've been there watching a perfect sauce turn into a gluey mess because the pasta didn't have enough salt in the water. Solidarity from a fellow cook who's had to have the same talk way too many times.

river18310d ago

Ruined the whole dish" yeah I feel that one deep. I actually read somewhere that under-salted pasta water is the number one mistake home cooks make, and it totally backs up what you're saying @burns.brooke about that gluey mess happening. Funny how something so small like salt can be the difference between a win and a total flop in the kitchen.