Replies to post #186139 on DD Support Board and Research Team

[davidsson10]

And of course, any good cook worth his or her "salt" will save a little bit of the used pasta water to incorporate into various sauces being planned for the meal.

[janice shell]

That's dumb. There doesn't begin to be enough salt in the pasta. I keep a three pound box of Morton's coarse Kosher around. I use it for cooking, too. Since it's coarse, it's easer to see how much you're using.