Despite the huge popularity of pasta as a side dish, many amateur cooks cannot find the right ratio of ingredients.
Particular difficulties arise in determining the required amount of salt.
An extra pinch can make the dish too salty. A lack of sodium chloride makes the side dish too bland.
So how much salt should you add so that your pasta always turns out tasty and has a normal consistency?
There is only one simple rule to follow.
What a cook should remember
When adding sodium chloride, some housewives try to match the amount of spice to the amount of pasta.
But this is a mistake. You need to focus on the volume of water poured into the pan.
There should be 10 grams of salt per liter of liquid. This weight corresponds to one heaped teaspoon.
If you stick to this ratio, the side dish will have a sufficient degree of saltiness.
The pasta will definitely not be oversalted. At the same time, there will be no need to add another pinch of spice.
