Sometimes one little thing is enough and the pasta tastes completely different. Italians know their stuff. While we often deal mainly with the sauce, they concentrate on the water itself. And it is this that decides whether pasta will be just an ordinary side dish or a perfect gourmet experience.
Cooking pasta seems like one of the easiest things to do in the kitchen — water, pasta, wait, drain. But have you ever noticed how much it matters when you add salt to the water? Italian they are clear about this, the right moment guarantees a taste that cannot be surpassed by a sauce.
Watch a video with a simple pasta recipe here:
Why is salt important?
The salt in the pasta water is not only for taste, but it is the first flavor base that the pasta “takes in”. If you add the salt too late, the water will become saturated and the pasta won’t absorb much of it. The result is a more boring dough that you have to make . But if you add salt while the water is boiling, the pasta will be saturated evenly and the resulting flavor will be more pronounced. Experts say that you only need to salt when the water is boiling.
“Salt belongs in boiling water, if you add it before or after cooking, the pasta will never get the right taste,” confirms chef David Šlapák.
How it works in practice
Boil the water so that it quickly reaches a boil. Once bubbling, add salt. The quantity does not have to be symbolic, a larger pinch or spoon per liter of water is recommended. Once the salt is dissolved, pour in the pasta and cook for the recommended time. This will ensure that the salt penetrates evenly, the pasta will have a stronger taste and the texture will not change.
It is also important not to pour the pasta into the water too early, when it is cold or only lukewarm, salting would be unnecessary at that stage. And never add salt until after cooking, when you drain the water, the taste will no longer enter the dough.
Sauce as an accessory
Pasta prepared correctly is delicious on its own. With just a drop of oil or butter, a bit of cheese or a fresh herb, it turns into a dish that doesn’t need a heavy sauce. The taste is even, the pasta is al dente and the sauce serves only as a decent addition.
Cooking advice from Italy is clear and logical. Salt belongs in boiling water, not cold. It’s a small thing, but it makes the biggest difference. The next time you cook pasta, wait to sprinkle salt and you can look forward to a better taste experience.
