Noticing a weird trend with over-salted pasta water

I keep seeing people online saying to salt pasta water until it tastes like the sea, but honestly that has ruined so many dishes for me. My grandma in Naples always said just a palmful of salt for a big pot, nothing crazy. Last week I used exactly 2 teaspoons for 4 quarts and the pasta came out perfectly seasoned without being overwhelming. Has anyone else found that the 'sea water' advice just makes everything too salty?

2 comments

2 Comments

hugo_nelson23d ago

Yeah a palmful is all you need. The sea water tip ruined my first carbonara.

amybarnes23d ago

Hugo_nelson's right about the palmful, but 2 teaspoons for 4 quarts is actually on the light side, most pasta water should taste noticeably salty but not inedible.

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