The Salting Ritual

Season the water. Using a large pot is essential; pasta needs room to move so it does not clump. Bring 4 litres (approx. 4 quarts) of water to a rolling boil before adding 30g (2 tablespoons) of sea salt. The water should taste like mild seawater. Many cooks make the mistake of under-salting, resulting in bland, floury-tasting noodles regardless of the sauce. Do not add oil to the water; this prevents the sauce from sticking later. As soon as the water boils, drop in your dried pasta and stir immediately for 60 seconds to ensure the strands remain separate. Stay nearby to monitor the boil. The pasta absorbs the seasoned water as it hydrates, which is your only opportunity to season the internal structure of the noodle. If you skip this, no amount of salt added to the sauce later will compensate for the missing flavour.