Seasoning pasta water
Is it possible to oversalt pasta water? Will the extra salt be unabsorbed or would the pasta be noticeable too salty? Is there anything people add to pasta water for seasoning (I.e ground pepper or anchovies)?
Best Answer
It is definitely possible to oversalt pasta water. I managed it when cooking soup noodles. I used a very small pot with to little water and then lost more water to evaporation, increasing the salinity.
This isn't to hard to avoid though. Generally one should make pasta in lots of water, and the water should taste like the ocean water. It is very difficult to salt your noodles later. According to gimmesomeoven the proper amount is
1 pound of pasta : 1 tablespoon salt : 4 quarts (16 cups) water
This sounds similar to what I have heard from others as well. This answer says the relationship between salt in the water and the uptake from the noodles is linear, more salt = saltier noodles.
One thing I add to pasta water sometimes (especially for some one pot dishes where the noodles are boiled with a lot less water, which means you can't salt as much as it will all end up in the dish) is soup boullion powder. Another recipe is drunken noodles where the pasta water contains red wine, turning the noodles red.
I think that if something is added in significant amounts and is dissolved into the water then it will flavor the pasta. Pepper is probably not dissolved into the water and I don't think it would bring much at this stage.
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Quick Answer about "Seasoning pasta water"
A generous amount of salt in the water seasons the pasta internally as it absorbs liquid and swells. The pasta dish may even require less salt overall. For a more complex, interesting flavor, I add 1 to 2 tablespoons sea salt to a large pot of rapidly boiling water.Does seasoning pasta water do anything?
So, unless you're adding an inedible amount of salt, you're not actually using enough to make a difference. The real reason to salt the pasta water is to season the noodle itself. You see, when you drop pasta into boiling water, the starch molecules swell and expand.What can I add to pasta water for flavor?
Heavily salt the water: Adding salt to the water is strictly for flavor. You want to salt the water as it is coming to a boil. While the pasta is cooking, it absorbs the salt adding just that extra touch to the overall meal.When should you season pasta water?
"For every pound of pasta, put in no less than 1 1/2 tablespoons of salt, more if the sauce is very mild and undersalted. Add the salt when the water comes to a boil. Wait until the water returns to a full, rolling boil before putting in the pasta."Do you need to salt pasta water?
The Answer. It pretty much doesn't matter. As long as the salt is allowed enough time to dissolve into the water and penetrate the pasta, there is no ideal time to add salt.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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