Why Pasta Water Must Be Salted
Salt your pasta water like a mild soup - it is physics, not just tradition.
The Science Behind Salted Pasta Water
Pasta belongs in well-salted water. Period. 🍝
Why? Two reasons, backed by actual science:
1. Flavor From the Inside Out
Pasta absorbs water while cooking. If that water is unsalted, the pasta stays bland on the inside - no matter how amazing your sauce is. Adding salt afterward is like reading a book by its cover only.
2. Better Texture (Osmosis)
Salt in the water changes how starch releases from the pasta. Without salt, more starch leaches out, making the water cloudy and the pasta surface slimy. With salt, the structure stays intact and the pasta feels grippy instead of slippery.
The Golden Rule
👉 Your pasta water should taste like a mild soup.
Not seawater, but noticeably salty.
Pro Tips
- Add salt after the water boils (it dissolves faster)
- Use about 1 tablespoon per liter of water
- Taste the water - if it tastes flat, add more
The physics is simple, the result is clear - and the debate usually ends after the first bite.