You can use less salt if you use less water. I only add enough salt so that the water tastes as salty as broth.
Also pasta cooks just fine in a shallow pan of boiling water, you only need enough water to cover the top of the amount of pasta your cooking. Remember to stir it a few times though, or it clumps up.
(This is the best way to cook pasta if you are poor and live in a damp/poorly ventelated building. Boiling litres of water per serving is inefficient and expensive, and it makes your kitchen mouldy.)
This is the best way of getting sauces to stick as well. The concentrated pasta water left over at the end is great for making mac and cheese for example. Much better than a few teaspoons of pasta water from a large pot as is usually recommended.
You can use less salt if you use less water. I only add enough salt so that the water tastes as salty as broth.
Also pasta cooks just fine in a shallow pan of boiling water, you only need enough water to cover the top of the amount of pasta your cooking. Remember to stir it a few times though, or it clumps up.
(This is the best way to cook pasta if you are poor and live in a damp/poorly ventelated building. Boiling litres of water per serving is inefficient and expensive, and it makes your kitchen mouldy.)
This is the best way of getting sauces to stick as well. The concentrated pasta water left over at the end is great for making mac and cheese for example. Much better than a few teaspoons of pasta water from a large pot as is usually recommended.
Well well, I am about to make mac and cheese for Thanksgiving.
That still sounds like a healthy serving of salt, definitely more than a few pinches.
Nah, only one usually. And not a big one at that.