How do you salt pasta?

A rule of thumb for salt the pasta water correctly It consists of measuring the salt in proportion to the volume of water used for cooking.

Indicatively:

  • for 4 liters of water approximately are added 2 teaspoons of fine salt (equal to approximately 10 g),
  • for 6 liters of water it is used instead 1 level tablespoon of fine salt (equal to approximately 15 g).

These quantities allow you to obtain salted water with just the right concentration, capable of flavoring the pasta without overpowering it. Naturally, the dosage can be slightly varied based on the type of sauce chosen: if the sauce is very flavorful (for example, made with aged cheeses, anchovies, or olives), it's best to reduce the salt a bit; if, on the other hand, it's delicate, such as with vegetables or white sauces, you can stick to the full amount.

Another important aspect is add salt only when the water reaches boiling point, so as to facilitate its immediate dissolution and not slow down the boiling process.

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