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Pro tip: I salted pasta water like the sea for 15 years before a line cook in Charleston set me straight
I was working a saute station in Charleston back in 2011 when a line cook watched me dump a fistful of salt into the boiling water and told me to taste it first. That water was so salty it crunched, and the pasta came out like a salt lick no matter how fast I pulled it. So now I salt to about a third of what I used to, and the sauce actually tastes like something. Any of you ever had a dish ruined by something you did out of habit?
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