- Sep 4, 2014
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Not sure I agree with the first point, but totally agree with the second. I always ladle out a cup of pasta water before dumping the pasta into colander and add it back as needed. I've also learned that more salt (and I'm not a big salt guy) is better in the water. I know some restaurant guys who put quite a bit of salt in their water when bringing it to a boil and swear by the technique. I also think using kosher salt makes a difference.
You can always take a little bit of sauce out and set it aside for those who may want more. But the pasta really should always go in the sauce. It adds consistency and the pasta will absorb the sauce. It’s one of the reasons people often say pasta can even be better the next day in some cases. The pasta has taken on the flavor of the sauce even more by then.
But I totally agree with both of you on the salt. Always after the boil begins, and a lot. I think kosher salt is better as well. I honestly can’t think of anything, savory at least, that I wouldn’t prefer kosher over regular salt. Game changer in so many dishes.