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Why does nobody tell you to salt pasta water like the sea? My neighbor's tip fixed my plain spaghetti
My neighbor Rosa from down the street was over for dinner a few weeks back and watched me drop dry spaghetti into barely salty water. She said her nonna in Naples always used a handful of coarse salt, about 10 grams per liter, and tasted the water before the pasta ever went in. I tried it that same night and the spaghetti finally tasted like something on its own, no sauce needed. If you have a go-to rule for how much salt goes in the pot, how do you judge it by eye?
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