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| Meta Title | How To Salt Pasta Water The Right Way (And How Much To Use) |
| Meta Description | Under-seasoning pasta water yields bland results. But how much salt is the right amount for pasta water? Here are some tips for perfectly salted water. |
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| Boilerpipe Text | Maybe the idea of salting your pasta water is new to you. Or perhaps you’ve heard that pasta water has to be "as salty as the ocean" to properly season your noodles—and you’re wondering what, exactly, that means and when you should add it. Here’s how much salt to add to pasta water in order to yield
perfectly seasoned pasta
every time.
Credit:
Rachel Johnson
Do You Have To Salt Pasta Water?
In short, yes. You’d never cook
pasta sauce
(or nearly anything else) without properly seasoning it, so why would you skip your only chance to salt your pasta? Even if your sauce is properly seasoned, your dish will taste flat when unseasoned noodles are added.
Boiling pasta in water with the right salinity will make the entire bowl of penne (or spaghetti, pappardelle, or whatever other shape of noodle you’re working with) pair harmoniously with a well-seasoned sauce.
How Much Salt Should You Use?
Chances are good that you’re not using enough salt. A quick sprinkle is simply insufficient. So how much
is
enough?
Just like the longstanding debate over how to make the
best tomato sauce
, there are endless expert opinions on just how much salt is enough. And while you may have heard that it should be "as salty as the ocean," that isn’t a helpful comparison. Not only is it imprecise, but actually salting your water until it tastes like the ocean would be total overkill. (Who wants to eat briny bucatini?)
To settle the debate, we looked to the godmother of Italian cooking in America, Marcella Hazan. In her classic cookbook,
Essentials of Classic Italian Cooking
, she recommends: "For every pound of pasta, put in no less than 1 ½ tablespoons of salt, more if the sauce is very mild and under-salted.” Cook the pasta in 4 to 6 quarts of water.
What Kind Of Salt To Use For Pasta Water
The best kind of salt to use for pasta water is regular
kosher salt
like Diamond Crystal, not sea salt, which is more potent. (If all you have at home is fine sea salt, use a slightly rounded tablespoon instead of 1 ½ tablespoon of kosher salt.) Iodized table salt should be used for seasoning at the table and not for salting the water. It will give an off taste to the cooked pasta.
Isn't That A Lot Of Salt?
If getting out your set of measuring spoons every time you make pasta sounds like an annoying extra step, measure the salt out in the palm of your hand, and note what that amount looks like. After a few times, you should be able to eyeball it.
While a palmful of salt may look like a lot, keep in mind that you’ll only actually ingest a small fraction of that amount. That’s because when you add salt to the water, it will get dissolved into the liquid. The pasta will only absorb a tiny amount of the water as it cooks, which means it will only absorb a small quantity of salt, too.
When Should You Salt The Water?
Hazan recommends adding the salt when the water comes to a boil. Then, she advises, “wait until the water returns to a full, rolling boil before putting in the pasta."
After that, all that’s left is to set the timer, get the colander ready, and count down the minutes until you can dig into your perfect bowl of pasta.Â
Why You Should Save The Pasta Water
Once your pasta is cooked, don't toss the water. Reserve a few tablespoons of the leftover pasta water to mix into the sauce for a smooth, velvety finish that helps thicken and bind the sauce.
Frequently Asked Questions
Adding too much salt to pasta water can make the pasta taste overly salty, and this can be hard to correct once the pasta is cooked. If you notice you've added too much salt, try adding more water to the pot to dilute the salt. Alternatively, you can rinse the pasta after cooking, although this isn't usually recommended.
Olive oil is not needed in pasta water. It can make the noodles oily and keep the sauce from sticking well.
Salted pasta water should be briny, giving it a slightly salty flavor without being overpowering. |
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# How To Salt Pasta Water The Right Way (And How Much To Use)
Chances are good you’re under-seasoning your pasta.
By
[Elizabeth Brownfield](https://www.southernliving.com/author/elizabeth-brownfield)
![portrait of a woman with brunette hair wearing purple shirt]()
:max_bytes\(150000\):strip_icc\(\)/E.Brownfield-e8613227aa954cfaa1e07c81232a1469.jpeg)
[Elizabeth Brownfield](https://www.southernliving.com/author/elizabeth-brownfield)
Elizabeth Brownfield is a writer and editor specializing in food and cooking with over 20 years of experience in the print and digital publishing industry.
[Southern Living's editorial guidelines](https://www.southernliving.com/about-us-6502349#toc-editorial-guidelines)
Published on March 03, 2026
In This Article
View All
In This Article
- [Should You Salt Pasta Water?](https://www.southernliving.com/how-much-salt-pasta-water-11913910#toc-do-you-have-to-salt-pasta-water)
- [How Much Salt?](https://www.southernliving.com/how-much-salt-pasta-water-11913910#toc-how-much-salt-should-you-use)
- [Kind Of Salt To Use](https://www.southernliving.com/how-much-salt-pasta-water-11913910#toc-what-kind-of-salt-to-use-for-pasta-water)
- [Isn't That A Lot Of Salt?](https://www.southernliving.com/how-much-salt-pasta-water-11913910#toc-isnt-that-a-lot-of-salt)
- [When To Salt](https://www.southernliving.com/how-much-salt-pasta-water-11913910#toc-when-should-you-salt-the-water)
- [Save The Pasta Water](https://www.southernliving.com/how-much-salt-pasta-water-11913910#toc-why-you-should-save-the-pasta-water)
- [Frequently Asked Questions](https://www.southernliving.com/how-much-salt-pasta-water-11913910#toc-faq-8c0ae4e6-a67a-48e7-a894-62a8f9120216)
Close
:max_bytes\(150000\):strip_icc\(\)/SL-How-to-cook-pasta-Rachel-Johnson-Photo-6-0ae2c501900644aea977a1dfd730d058.JPG)
:max_bytes\(150000\):strip_icc\(\)/SL-How-to-cook-pasta-Rachel-Johnson-Photo-6-0ae2c501900644aea977a1dfd730d058.JPG)
Credit:
Rachel Johnson
Maybe the idea of salting your pasta water is new to you. Or perhaps you’ve heard that pasta water has to be "as salty as the ocean" to properly season your noodles—and you’re wondering what, exactly, that means and when you should add it. Here’s how much salt to add to pasta water in order to yield [perfectly seasoned pasta](https://www.southernliving.com/how-to-keep-pasta-from-sticking-7574618) every time.
![spaghetti cooking in a dutch oven]()
:max_bytes\(150000\):strip_icc\(\)/SL-How-to-cook-pasta-Rachel-Johnson-Photo-6-0ae2c501900644aea977a1dfd730d058.JPG)
Credit:
Rachel Johnson
## Do You Have To Salt Pasta Water?
In short, yes. You’d never cook [pasta sauce](https://www.southernliving.com/how-long-opened-pasta-sauce-last-11763266) (or nearly anything else) without properly seasoning it, so why would you skip your only chance to salt your pasta? Even if your sauce is properly seasoned, your dish will taste flat when unseasoned noodles are added.
Boiling pasta in water with the right salinity will make the entire bowl of penne (or spaghetti, pappardelle, or whatever other shape of noodle you’re working with) pair harmoniously with a well-seasoned sauce.
## How Much Salt Should You Use?
Chances are good that you’re not using enough salt. A quick sprinkle is simply insufficient. So how much *is* enough?
Just like the longstanding debate over how to make the [best tomato sauce](https://www.southernliving.com/easy-freezer-tomato-sauce-8643482), there are endless expert opinions on just how much salt is enough. And while you may have heard that it should be "as salty as the ocean," that isn’t a helpful comparison. Not only is it imprecise, but actually salting your water until it tastes like the ocean would be total overkill. (Who wants to eat briny bucatini?)
To settle the debate, we looked to the godmother of Italian cooking in America, Marcella Hazan. In her classic cookbook, *Essentials of Classic Italian Cooking*, she recommends: "For every pound of pasta, put in no less than 1 ½ tablespoons of salt, more if the sauce is very mild and under-salted.” Cook the pasta in 4 to 6 quarts of water.
## What Kind Of Salt To Use For Pasta Water
The best kind of salt to use for pasta water is regular [kosher salt](https://www.southernliving.com/what-is-kosher-salt-8694051) like Diamond Crystal, not sea salt, which is more potent. (If all you have at home is fine sea salt, use a slightly rounded tablespoon instead of 1 ½ tablespoon of kosher salt.) Iodized table salt should be used for seasoning at the table and not for salting the water. It will give an off taste to the cooked pasta.
## Isn't That A Lot Of Salt?
If getting out your set of measuring spoons every time you make pasta sounds like an annoying extra step, measure the salt out in the palm of your hand, and note what that amount looks like. After a few times, you should be able to eyeball it.
While a palmful of salt may look like a lot, keep in mind that you’ll only actually ingest a small fraction of that amount. That’s because when you add salt to the water, it will get dissolved into the liquid. The pasta will only absorb a tiny amount of the water as it cooks, which means it will only absorb a small quantity of salt, too.
## When Should You Salt The Water?
Hazan recommends adding the salt when the water comes to a boil. Then, she advises, “wait until the water returns to a full, rolling boil before putting in the pasta."
After that, all that’s left is to set the timer, get the colander ready, and count down the minutes until you can dig into your perfect bowl of pasta.
## Why You Should Save The Pasta Water
Once your pasta is cooked, don't toss the water. Reserve a few tablespoons of the leftover pasta water to mix into the sauce for a smooth, velvety finish that helps thicken and bind the sauce.
## Frequently Asked Questions
- What happens if you put too much salt in pasta water?
Adding too much salt to pasta water can make the pasta taste overly salty, and this can be hard to correct once the pasta is cooked. If you notice you've added too much salt, try adding more water to the pot to dilute the salt. Alternatively, you can rinse the pasta after cooking, although this isn't usually recommended.
- Should I put olive oil in pasta water?
Olive oil is not needed in pasta water. It can make the noodles oily and keep the sauce from sticking well.
- How should salted pasta water taste?
Salted pasta water should be briny, giving it a slightly salty flavor without being overpowering.
[76 Easy Pasta Dinners The Whole Family Will Love](https://www.southernliving.com/easy-pasta-recipes-6541848)
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| Readable Markdown | Maybe the idea of salting your pasta water is new to you. Or perhaps you’ve heard that pasta water has to be "as salty as the ocean" to properly season your noodles—and you’re wondering what, exactly, that means and when you should add it. Here’s how much salt to add to pasta water in order to yield [perfectly seasoned pasta](https://www.southernliving.com/how-to-keep-pasta-from-sticking-7574618) every time.
Credit:
Rachel Johnson
## Do You Have To Salt Pasta Water?
In short, yes. You’d never cook [pasta sauce](https://www.southernliving.com/how-long-opened-pasta-sauce-last-11763266) (or nearly anything else) without properly seasoning it, so why would you skip your only chance to salt your pasta? Even if your sauce is properly seasoned, your dish will taste flat when unseasoned noodles are added.
Boiling pasta in water with the right salinity will make the entire bowl of penne (or spaghetti, pappardelle, or whatever other shape of noodle you’re working with) pair harmoniously with a well-seasoned sauce.
## How Much Salt Should You Use?
Chances are good that you’re not using enough salt. A quick sprinkle is simply insufficient. So how much *is* enough?
Just like the longstanding debate over how to make the [best tomato sauce](https://www.southernliving.com/easy-freezer-tomato-sauce-8643482), there are endless expert opinions on just how much salt is enough. And while you may have heard that it should be "as salty as the ocean," that isn’t a helpful comparison. Not only is it imprecise, but actually salting your water until it tastes like the ocean would be total overkill. (Who wants to eat briny bucatini?)
To settle the debate, we looked to the godmother of Italian cooking in America, Marcella Hazan. In her classic cookbook, *Essentials of Classic Italian Cooking*, she recommends: "For every pound of pasta, put in no less than 1 ½ tablespoons of salt, more if the sauce is very mild and under-salted.” Cook the pasta in 4 to 6 quarts of water.
## What Kind Of Salt To Use For Pasta Water
The best kind of salt to use for pasta water is regular [kosher salt](https://www.southernliving.com/what-is-kosher-salt-8694051) like Diamond Crystal, not sea salt, which is more potent. (If all you have at home is fine sea salt, use a slightly rounded tablespoon instead of 1 ½ tablespoon of kosher salt.) Iodized table salt should be used for seasoning at the table and not for salting the water. It will give an off taste to the cooked pasta.
## Isn't That A Lot Of Salt?
If getting out your set of measuring spoons every time you make pasta sounds like an annoying extra step, measure the salt out in the palm of your hand, and note what that amount looks like. After a few times, you should be able to eyeball it.
While a palmful of salt may look like a lot, keep in mind that you’ll only actually ingest a small fraction of that amount. That’s because when you add salt to the water, it will get dissolved into the liquid. The pasta will only absorb a tiny amount of the water as it cooks, which means it will only absorb a small quantity of salt, too.
## When Should You Salt The Water?
Hazan recommends adding the salt when the water comes to a boil. Then, she advises, “wait until the water returns to a full, rolling boil before putting in the pasta."
After that, all that’s left is to set the timer, get the colander ready, and count down the minutes until you can dig into your perfect bowl of pasta.
## Why You Should Save The Pasta Water
Once your pasta is cooked, don't toss the water. Reserve a few tablespoons of the leftover pasta water to mix into the sauce for a smooth, velvety finish that helps thicken and bind the sauce.
## Frequently Asked Questions
- Adding too much salt to pasta water can make the pasta taste overly salty, and this can be hard to correct once the pasta is cooked. If you notice you've added too much salt, try adding more water to the pot to dilute the salt. Alternatively, you can rinse the pasta after cooking, although this isn't usually recommended.
- Olive oil is not needed in pasta water. It can make the noodles oily and keep the sauce from sticking well.
- Salted pasta water should be briny, giving it a slightly salty flavor without being overpowering. |
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