I finally stopped salting my pasta water after 15 years on the line

A sous chef in Portland watched me dump a fistful of kosher salt into the pot and said 'you know that's for seasoning the pasta itself, not just boiling it,' and after tasting my noodles side by side with his unsalted batch, I realized I'd been wasting money and making every dish saltier than it needed to be for over a decade, so how many of you actually skip the salt and just rely on the sauce or dressing to carry the flavor?

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the_elizabeth29d ago

Keep salting it, the chef was just showing off.