@familystylefood: Salt is the absolute key to delicious, perfectly cooked pasta. You might have heard that you should salt your pasta water so that it tastes like the sea, which is only a slight exaggeration. For cooking pasta, my perfect ratio of salt to water is 1 tablespoon Diamond kosher salt per quart of water. If you have regular table salt or sea salt, reduce the total amount to 2 teaspoons per quart — it’s a “saltier” salt compared to kosher salt. It might seem like a lot of sodium, but just enough salt is absorbed into the pasta, which makes it taste good. Restaurant chefs often use double that amount. Remember that you’re not actually consuming all that salt — it’s diluted with water, most of which is drained off. #salt #pastawater #cookingtips