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I stopped salting pasta water and started salting the sauce, and nobody at my bar shift noticed for 3 weeks
I run the pasta station at a spot in Cleveland and I got tired of waiting on a giant pot of water to boil during Friday rush. So I started cooking the noodles in plain water and hitting the sauce with a heavy pinch of kosher salt right at the end instead. Three weeks went by, no complaints, no returned plates, nothing. The noodles taste pretty much the same once they're coated, and I'm not dumping a quarter cup of salt down the drain every night. Anybody else mess with this, or am I about to get yelled at by somebody's nonna?
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paulperez27d ago
My last batch of pasta water had so much salt in it that I could have floated a chair in that pot and it would have stayed up on its own. Real talk though, the salt mostly goes down the drain with the water, so you're just throwing money away if nobody's tasting the difference. The sauce is where the flavor actually sticks to the noodle anyway, so hitting it at the end makes sense. Only thing I'd watch is if the sauce is already salty from parm or anchovy or whatever, because then you're just stacking salt on salt. Three weeks with no complaints at a bar gig says plenty. I'd take that over a nonna side eye any day.
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