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According to the book "Salt, Fat, Acid, Heat" the optimal salinity for pasta water is about 2%. So 1 part sea water, 1 part fresh water - roughly.
by spurcell93 9y ago
According to the book "Salt, Fat, Acid, Heat" the optimal salinity for pasta water is about 2%. So 1 part sea water, 1 part fresh water - roughly.
- stefantalpalaru 9y ago> the optimal salinity for pasta water is about 2% Just 1%, according to the Italian tradition, and that's an upper limit because modern tastes moved towards less salt. The old rule of thumb is known as the 10-100-1000 rule: 10 grams of salt for 100 grams of pasta and 1000 grams (1 litre) of water.