No, please don't stir for gods sake. Don't add oils or anything either. What you need is just a big enough pot with water and salt, add the pasta when it's boiling and get it out once it's done. Simple as that.

Pro tip: let it just a little bit undercooked and finish it in a pan with the sauce on it.

I'm not even italian.

[–] menturi@lemmy.ml 2 points 1 year ago (1 children)

How much salt would you recommend for a normal sized pot?

[–] Rinox@feddit.it 7 points 1 year ago

In Italian we say "use your feelings" (vai a sentimento).

Since all pots are different and the amount of salt depends on the amount of water (not of pasta), you just have to try a few times and get the hang of it. Generally speaking, in American terms, I'd say a couple tablespoons of coarse salt, less if you use fine salt.

Anyhow, the bottom line is, it's not a pinch of salt, it's a fist of salt. Don't skimp on salt in pasta water. If you are concerned about the amount, just know that almost all of the salt will remain in the pasta water. If you want to check how you did, taste your pasta a couple minutes before it's done, and add more salt if it's bland.

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