aem > wrote:

>On Feb 1, 3:57 pm, (Steve Pope) wrote:

>> There is no need to add salt in the first place.

>Pasta cooked in salty water tastes better than pasta cooked in plain
>water. Easy enough to validate--just make two batches, drain and
>taste test.

Well, perhaps my affinity for salt is different from yours. And
in any case I like "surface salt" -- sea salt applied after a
dish is composed, or when it is close to completion.

There are some exceptions, and one is pasta in broth (e.g. pasta
and leeks which I wish to be slightly soupy... not a total broth
dish like you would find in Italy, but in that direction).

Steve