Italiano
How much salt should you put in the pasta water?
The “1-10-100 rule”
First thing first, a necessary premise: “gastronomy” is not an exact science.
There are no standard procedures that must be strictly followed. Both the chef and the amateur cook have some room for manoeuvre, thanks to which they can set their imagination and creativity in motion.
There are, however, some common practices, even if erroneously called “rules”. And one of these is the “1-10-100 rule”.
1 litre of water, 10 grams of salt, 100 grams of dry pasta.
We all agree. It is a simplification.
Useful, ok. But still: a simplification.
When salting the pasta water, if we really want to be precise, one must take into account other factors: the type of pasta (the composition and type of flour affect, even if only slightly, the absorption of water); the type of salt used; and of course, the sauce.
And one more thing: the salt must be calculated on the grams of pasta. Also, because more water is normally used (especially if you cook spaghetti).
In conclusion, 10 (up to 15) grams of salt per 100 grams of dry pasta are usually the right amount.
And taste the pasta when cooking, so you’ll know if you should add any.
Or if you have put in too much.
In that case, as the tradition suggests, add half a yellow potato to the cooking water: it will absorb some salt.
By the way, use Inox Bim equipment. Not only for cooking pasta…
