Barilla chef explains ideal moment to salt pasta water

Barilla's head chef Lorenzo Boni says the best time to add salt to pasta water is exactly when the water reaches a vigorous boil, just before the pasta is dropped in. He notes that salting cold water delays boiling and that over‑boiling can concentrate sodium, making the dish overly salty. Boni recommends about four teaspoons of salt for four litres of water per 500 g of pasta and advises using strong heat, avoiding oil in the water, and reserving some cooking water to help the sauce bind.

A separate recipe details a creamy zucchini pasta: fettuccine is cooked al dente, then combined with sautéed zucchini, butter, garlic, cream, and grated Parmesan. The sauce is finished with a splash of pasta cooking water for smoothness and finished with a pinch of sweet paprika. The dish is served immediately while hot and creamy.