Seasoning Pasta Water
A properly made pasta shouldn’t have salt *in* the dough because you can’t taste it (though it is often in there in store bought pastas as a preservative.) Iodized salt will turn the dough grayish after a few hours.
The correct proportions of salt to water is 1 tbsp kosher salt Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude