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Why does nobody talk about salting pasta water like ocean water
I was listening to a chef talk on a podcast last week and she said she uses 2 tablespoons of salt per gallon of pasta water, which is way more than the pinch I always threw in. I tried it with a box of rigatoni on Tuesday and the pasta actually tasted seasoned on its own instead of just bland and wet. Has anyone else switched to heavy salting, or do you just salt the sauce at the end?
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