Why is important to boil noodles in salty water?
I've always been told to boil noodles in the "water of the sea" but I don't know why. Is it an old-wives tale or is there some truth to it?
I have no idea but when I am watching my sodium intake, I just boil in plain water and they come out fine. It may just be for added taste
I was once told that putting a pinch of salt in the water keeps the pasta from getting stuck together while it's boiling (a drop of olive oil in the water will also do the same job)... dunno how true it is, but there you go
For a more complex, interesting flavor, add 1 to 2 tablespoons sea salt to a large pot of rapidly boiling water. By the way, the claim that salted water cooks food faster (because of its higher boiling temperature) is exaggerated; you're not adding enough salt to raise the temperature more than about 1°F.
I don't use a lot of salt in cooking--I never salt the vegetable water; I don't salt the pasta water, and now that my husband is on a very strict low-to-no salt diet, I'm even more rigorous about not adding extra salt to anything.
I've never had a problem at all...I use olive oil in the pasta water....
Pasta is a very bland product so adding anything to the water will give your noodles flavor. The salt adds flavor, but it also helps reduce the gelation of the starch in the pasta and stop the pasta from sticking but olive oil, vegetabl oil, and even butter will do that plus it will add a little flavor. Another thing you may want to add to the pasta water is some acid (lemon or cream of tartar). Tap water in most cities is made with alkaline, which increases the starch loss from the pasta to the water, making the pasta stickier. I even use beef or chicken stock to my pasta water to give it some flavor I hope this helps out.
Why is it important? Good question. Ultimately, it isn't important for food to actually taste good - it merely has to nourish. If you are a bland, flavorless individual, you are more than welcome to go ahead and boil your noodles in plain water for a bland, flavorless food-based meal experience.
But if you prefer to actually elicit some enjoyment out of this existence, a little pinch of salt in the pasta water is your friend.
If you really want to live in Flavor Country, add about a teaspoon of dried oregano to the water before you begin to heat it to boiling. The oregano will infuse into the water as it warms, imparting a wonderful flavor to the pasta.
If you want them to taste good you are just good adviced to do so.
You will even find your answer when you boil your noodles in unsalted water. Just try it. :-) You´ll get your answer and you´ll recognize that it´s not a old tale.
The short answer: No, it's not important. You get more taste enjoyment if you add the salt (or salt-containing sauce) after the pasta is fully cooked, as compared with the same amount of salt inside the pasta. The net result: more salty taste with the same amount of salt. I even wrote a hub about that.
The salt makes the water boil hotter, and you must put your pasta in when it starts, to boil. Keeps the pasta from getting sticky or gooey.. They come out perfect. Has nothing to do with flavor. It does give it some but unless it cooks evenly, what ever seasoning you put in it, they will taste yucky if they are all sticky!
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