Culinary experts share tips for seasoning pasta water

Culinary experts suggest that the amount of salt added to pasta water is a critical factor in achieving optimal flavor. Tim Siadatan, founder of the London restaurant chain Padella, recommends using approximately one handful of salt for every five liters of water. Experts note that the water should taste similar to mild seawater to ensure the pasta is seasoned from the inside during the cooking process.

To improve the texture and cohesion of a dish, cooks are advised not to discard all the pasta water. The water becomes cloudy due to released starch, which can be used to help bind the sauce to the pasta. Additionally, the amount of salt should be adjusted based on the saltiness of other ingredients in the sauce, such as parmesan, pancetta, or olives.