Salty Water For Pasta? Never Again!

[Anonymous No.6123177]

So I decided to make some spaghetti tonight and I remembered that someone (probably here) told me I ought to salt the boiling water before putting in the spaghetti, so I stirred in 2 tsp of salt and now it tastes salty as fuck.

Thanks a lot, fagets.....

1 qt - boiling tap water
2 tsp - Morton salt
1/3 box - Barilla spaghetti
1 tbsp - Contry Crock margarine
1/2 coffee cup - Newman's Own roasted garlic sauce
a few shakes - Kraft parmesan grated cheese

[Anonymous No.6123208]

>quart
That's about equal to a litre, but a little less. Did you really add 12g of salt to less than a litre of water? Really?
Wow... yeah. That was too much salt, obviously. You should have added far, far less. Where did you get the idea to add 12g of salt to under a litre of water? Shitting fuck, man, that's halfway to seawater.

[Anonymous No.6123278]

>>6123208
>litre
>12g

I don't remember if the recomendation was one or two tsps and one didn't seem like enough and two was clearly too much.

[Anonymous No.6123288]

>>6123278

Its a tsp to a gallon

[Anonymous No.6123292]

>>6123278
Yeah, 1tsp shoulda been fine. Sorry you might have ruined your dinner. Imagine a kitten and a puppy both trying to climb into the same fuzzy slipper and you'll feel better.

[Anonymous No.6123294]

>>6123177
There's a spree of shit wrong with this, so let me break it down.

First off, you're using too little water. Not by as much as I first thought, but still. For 1/3 of a pound of spaghetti, it should be between 1.5 quarts and 2.

You DID use the right amount of salt, meaning it was much more concentrated than it was meant to be, because you didn't use enough water.

Margarine as the oil's fine.

Next, before you do anything, you TASTE the fucking pasta.

Now we come to the other problem: Your sauce and cheese are cheap. This isn't a huge problem, except that it means they're going to be saltier than a standard sauce.

So you oversalted the water, THEN poured oversalted sauce on the pasta, and topped with a salty cheese.

So that's why it came out so salty.

Now, as I mentioned, you should have tasted the pasta toward the end of cooking. That would have allowed you to go "Wow, this pasta is salty, I'm gonna need to tweak the sauce and stuff to cut it a little." Cracked black pepper, hot pepper flakes. Hell. you could have gone with a cheapo version of "Spaghetti Cacio e Pepe".

(you would have taken like, 2 tablespoons of olive oil, and tossed the noodles in the oil, then cracked black pepper and sprinkled the Parm.)

[Anonymous No.6123302]

>>6123294
Hold up, did I say 2 tbsps? For 1/3 a pound, 1 should be fine.

[Anonymous No.6123303]

There's absolutely no point in using salt. In fact, all it does is make the noodles slimy. Boil in plain water, and let the noodles sit in the sauce a bit.

[Anonymous No.6123318]

>>6123303

Salt has nothing to do with sliminess. Salt adds a salty flavor to the noodles because they soak up a little of the salt along with the water as they cook.

I totally agree about partially cooking the pasta in the water and finishing in the sauce though. Or if you make fresh pasta you can often times skip the boiling period and go straight into a pan.

[Anonymous No.6123324]

>>6123294
>For 1/3 of a pound of spaghetti, it should be between 1.5 quarts and 2.

I use about the same amount of water (roughly half the pot) if I'm making half the box (1/2 lb) and turns out fine.

>you TASTE the fucking pasta.

I did and it didn't taste all that salty (note; I never used salt for pasta before) but once it was out of the water, it suddenly became salty as fuck even before the pasta sauce

>Your sauce and cheese are cheap.

Granted, Kraft parmesan cheese ain't haute cuisine but Newman's Own pasta sauce is better then the Ragu I usually use (though the Roasted Garlic was kinda too garlicky for me).

[Anonymous No.6123331]

>>6123324

The more water you use the better the results will be.

>Granted, Kraft parmesan cheese
Is a goddamn salt bomb.

[Anonymous No.6123361]

>>6123331
>>Granted, Kraft parmesan cheese
>Is a goddamn salt bomb.

Serving size: 2 tsp (5g) = 75mg / 3% daily recommended amount salt.

The Newman's Own on the other, is surprisingly salty;

Serving size: 1/2 cup (126g) = 480mg / 20% daily recommended amount salt.

[Anonymous No.6123377]

>>6123177
>Contry Crock margarine
>Newman's Own roasted garlic sauce
>Kraft parmesan grated cheese
Before you go on a tirade against adding salt to your cooking you might want to try doing some actual cooking.

[Anonymous No.6123408]

>>6123377

Indeed! For a proper culinary experience, one should raise their own cows (milked by hand, of course) to make the Parmigiano-Reggiano cheese, which is to be hand grated using a Mycenaean cheese grater...

[Anonymous No.6123423]

>>6123408
There's a huge gulf between being the Lord of the Manor and a WalMart shopper. It's not very difficult to plot some pretty good points on the graph between the two.

[Anonymous No.6123431]

>>6123324
>Kraft parmesan cheese

You don't necessarily have to get real parmigiano reggiano like some assholes will tell you, but you should at least get a block of cheaper American parmesean to grate instead of using that granulated crap.

[Anonymous No.6123490]

>all of these people responding to an obvious bait thread

[Anonymous No.6123518]

>>6123177
>1 tbsp - Contry Crock margarine
>1/2 coffee cup - Newman's Own roasted garlic sauce
>a few shakes - Kraft parmesan grated cheese
more like
>aids
>aids with salt
>ebola with salt

no wonder your shit's salty you dumb fuck

[Anonymous No.6123718]

I use as much water as the pot will hold.

Ideally, you should have enough water boiling that it never stops boiling when you add the pasta.

[Anonymous No.6123722]

>>6123408
>which is to be hand grated using a Mycenaean cheese grater.

My Mycenaen cheese grater was too expensive and so I had to let her go.

[Anonymous No.6124814]

>>6123318
Salt dissolves the noodle, making it slimy.

[Anonymous No.6124823]

>a few shakes - Kraft parmesan grated cheese

You know that's like 75% pure salt right? Invest in some real Parmigiano-Reggiano.