Food writer Hannah Evans has shared a chef's simple tip that can make a noticeable difference to the flavour of a pasta dish. The key lies in how much salt you add to the water.
In response to a reader's question in The Times, Evans explained that seasoning is one of the most important ways of bringing out flavours in any dish, even when using good-quality ingredients. For pasta, the water itself plays a vital role.
The 'mild seawater' rule
Evans advises adding sufficient salt to make the water resemble 'mild seawater'. She referenced Tim Siadatan, founder of the Padella pasta restaurant chain, who suggested the correct quantity is approximately a fistful of salt per five litres of water.
That may sound like a surprisingly generous amount compared with the modest pinch many home cooks typically use, but Evans emphasised that the pasta doesn't absorb all of it.
Why seasoning matters
Tim has previously highlighted the significance of properly seasoning pasta water in his recipe book, Padella, stating: 'I can't emphasise enough the difference correctly seasoned water will make to the final plate.'
The chef earned recognition for his approach to Italian cuisine after graduating from the first intake at Jamie Oliver's Fifteen. He later worked at St John and Moro before launching Trullo with business partner Jordan Frieda in 2010. The duo opened the first Padella at London's Borough Market in 2016.
Reserve the starchy water
Salt isn't the sole reason chefs are encouraged to reserve some pasta water before draining. As pasta cooks, starch is released into the water, turning it cloudy. This starchy liquid can be used when combining the pasta with the sauce.
Tim explained: 'You'll need some to help loosen the sauce when combining it with the pasta, and the starch works very subtly to help change the viscosity of the dish.'
The guidance follows celebrity chef James Martin's warning about a common error when preparing roast potatoes. He advised cooking potatoes in plenty of water with a pinch of salt, then draining them. He cautioned against overcrowding the pan and noted that starch needs to be removed before roasting. He also suggested placing potatoes in a very hot oven after the meat is removed, so both parts cook properly.
