When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one another to produce an inferior product.
The problem is that when I've salted the pasta water, it means adding it to my sauce brings along all that salt--to the point where it can be unpalatable.
So to my question: Are these two techniques mutually exclusive? Or is there a way to get the salt into the pasta without getting it into the sauce?
To prime the pump, I've considered a couple of options:
Since cooking the pasta in salted water is essential, and switching to fresh water or whatever is a PITA, I'd just use less water and thicken with something else.
The standard ratio for salting pasta water is 1:10:100 - 1 litre of water for 10g salt and 100g pasta - perhaps you're over-salting the water?
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