Almost everyone salts pasta water at the wrong time: Barilla's head chef reveals the correct moment

Many home cooks salt pasta water out of habit, often adding salt with a generous handful. However, experts agree that precise timing makes the difference between an average and a perfect plate of pasta. The key lies in when you add the salt.

Lorenzo Boni, head chef at Barilla, states that the best moment to salt the water is precisely when it reaches a strong boil, right before you add the pasta. He explains that adding salt to cold water delays boiling. More importantly, if salted water boils for too long, evaporation increases the sodium concentration, leading to an unpleasantly salty dish.

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You will never achieve that ideal bite and mouthfeel.

Proper salting is crucial for achieving the ideal 'al dente' texture, which Boni describes as "that ideal bite and mouthfeel." Salt strengthens the pasta's structure, helping it retain firmness during cooking. It also enhances the pasta's natural grain flavor, much like a pinch of salt elevates a chocolate cookie.

Additionally, correctly salted water prevents pasta from sticking together or to the pot, ensuring even cooking. Boni recommends about four liters of water for a standard 500-gram package of pasta, with four teaspoons of salt. Maintain a strong boil throughout cooking. For saltier sauces like cacio e pepe or seafood sauces, reduce the salt in the water to balance flavors. Experts also advise against adding oil to the water, as it prevents sauce from adhering.

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Imagine how a pinch of salt brings out the flavor of a chocolate cookie. The same idea is here.