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Thought salting pasta water was a must, then a chef in Charleston proved me wrong
I used to dump a fistful of kosher salt in the pot out of habit, but after watching a guy at a spot on King Street boil his noodles in plain water and finish them in the sauce, I switched for good. The starch sticks better and my aglio e olio actually tastes like something now, anyone else ditch the salty bath?
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ray2108d ago
Salt in the water is mostly about seasoning the noodle itself, not the sauce. If you like it better without, fine, but a chef doing it one way doesn't make it gospel.
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