If all these great chefs, and I do mean all of them, believe in "flavor pasta as it cooks", with a pound of salt, why do these garlic lovers forget that.
I can put a tbsp.of salt into my pasta as it cooks, but NOTHING flavors it like grating a clove of garlic or two into the water as it boils. Who needs all the sodium when every chef, cook, baker I have met, has yet to do this?
You don't need all that salt, for some good pasta, just some good flavoring...Use a microplane, grate some garlic into the water, a clove or two, depending on taste, spare the salt, and enjoy some GREAT pasta...
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