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My old sous told me to salt pasta water like the sea, and after 11 months at a spot in Portland I finally tried it his way
Two tablespoons per gallon instead of a pinch, and the pasta actually tastes seasoned on its own, not just salty on the outside, so now I want to know if anyone else got handed that same line and dismissed it.
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william_harris29d ago
Ugh, 11 months to learn I've been wasting salt (and pasta) my whole life.
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