salting the pasta when cooking is unnec.



the sauce provides the flavor



fight me.

>>19206983 (OP)

>unnec

Actually, both salt (seasoning) and sauce provide flavour, along with additional things. You need both. Even prison spaghetti uses salt in the water you fool.

>>19206983 (OP)

>unnec



not to mention not every sauce tastes the same, some have varying degrees of flavor. especially if you used can sauces, which i'll assume you do. adding salt to the pasta gives the pasta itself some flavor, which adds an extra dimension to the flavors found in said sauce.

>>19206983 (OP)

You are completely right. Salting the pasta water is disgusting. For my entire life I have never slated my pasta water and am better for it

>>19206983 (OP)

Salt helps to bring out the flavor of the sauce, you either salt the pasta or the sauce but you have to salt SOMETHING

You can't even type a complete sentence correctly.

>>19206983 (OP)

Salt your damn water.

>>19206983 (OP)

>unnec



salt isn't added to the pasta water for flavor, it's to help it cook properly at high elevations. so yeah it's 'ick on 'eck if your pasta comes out how you like it

>>19206983 (OP)

>unnec

retarded take by a reddit tranny who is too much of a special snowflake to even cook xer pasta properly. 41% yourself

the heat of the salt cooks the pasta

>>19206983 (OP)

I've done both and salting is water is my preference.



Imagine you are having a piece of bread with a nice goulash.



On the one hand you have bleached flavourless wonderbread, and on the other hand you have a nice sourdough. The goulash is the sauce, but the quality and flavour of the bread still matters.



The quality and flavour of the pasta still matters, and that includes salt during cooking.



It's mostly used to season the pasta though. Pasta is basically flavourless apart from what it's made out of, so you have to add salt to the water so that the salt is absorbed by the pasta as it cooks. It adds flavour and helps draw out the additional flavours of other ingredients.



This is basic food science, to say it isn't added for flavour is just retarded.

Cooklets, all of you. Pasta water is used while you're making your sauce

>gnocchi with gorgonzola cream sauce

should I add nutmeg? sage? both?

Also, I don't know the values for how much salt matters at different elevations so maybe there is some mechanism where it's effect goes up at lower pressures or something (probably not) but the effect salt has on boiling temperature at sea level is far less significant than old wives tales has led you to believe. Its like a half a degree for 60 grams of salt or something that makes absolutely no difference.

>>19206983 (OP)

sauce is for people who don't know how to properly cook their pasta

why not use MSG instead of salt?

MSG is not a replacement for salt. It does not play the same role. A combination of the two might be interesting though.

>>19206983 (OP)



You should be giving your sauces saltiness by using capers or anchovy, not only salt.

>unnec

your opinions don’t matter.

I tried it, it's weird, wouldn't recommend it

Meat-flavored pasta without a filling doesn't work well

>seasoning your chicken breast is unnec when you can just cover it in ranch after it's cooked
