Connie,
Without seeing the specific recipe I would say because the recipes are wrong. Basic pasta (dried at the grocery store) is made from flour and either egg yolks or water. That’s it. Boiling it in salted water adds both taste (salt) to the pasta as well as drawing more water into the pasta making it more tender.
That said, if I have a particularly salty sauce – say a Putanesca featuring anchovies – then I don’t want additional salt in the pasta itself and will skip salting the water.
One Response for "omitting salt from pasta"
Connie,
Without seeing the specific recipe I would say because the recipes are wrong. Basic pasta (dried at the grocery store) is made from flour and either egg yolks or water. That’s it. Boiling it in salted water adds both taste (salt) to the pasta as well as drawing more water into the pasta making it more tender.
That said, if I have a particularly salty sauce – say a Putanesca featuring anchovies – then I don’t want additional salt in the pasta itself and will skip salting the water.
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