Pasta Water and Salt
The base ratio is 1L of water and 10g of salt per 100g of pasta. Give it the weight of pasta and it works out both, along with cooking times by shape.
A serving is usually 80–100g (120g if you are hungry)
1L water and 10g salt per 100g of pasta
2000ml
Water
20g
Salt
8 min
Cooking time
Pasta shape
Why so much salt
This is the only chance the pasta itself gets seasoned. Most of the salt goes down the drain with the water and only a little stays in the pasta. Add it once the water is at a full boil, and stir before the pasta goes in.
Do not throw all the pasta water away — keep a ladle of it. The starch in it keeps the sauce clinging to the pasta instead of sliding off.
What this tool does
- Water and salt for your amount of pasta
- Cooking time by pasta shape
- Time adjusted for al dente
- What to do with the pasta water
Other cooking tools
Ovens, pans and ingredients all vary, so treat these as a starting point rather than an exact answer.