A lot of pasta recipes call for the addition of pasta water to help thicken the sauce. However, whenever I do this my pasta ends up too salty. I’m salting the pasta water (at least I think) to the correct standard. I’ve always heard the water should be salted well. Is this an issue of over salting my water? If so, how much is correct?
[link] [comments]
from AskCulinary https://ift.tt/SqbzyNG
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment