1) Salt your pasta water! Pasta is meant to be cooked in salty water that, according and excellently-put by Samin Nosrat (Salt, Fat, Acid, Heat) - "is reminiscent of the sea".
2) Save and use a splash of ("dirty") pasta water - aka the water the pasta was just cooked in - when you're tossing the pasta with the sauce. The water is filled with delightful liquified starch from the pasta, and it helps the sauce coat the pasta more thoroughly.
Had lots of funny moments in my life relating to salting pasta water. Almost all the people I know put like two pinches of salt into the water. Which causes them to look at me like I'm a psycho when I pour salt in for almost a full second, straight out of the container.
I can +1 both of your tips, I follow them both since I learned to cook and they're a (small but effective) game-changer.
INB4, "save your pasta water." I don't have a big kitchen or freezer, a pot full of water is a giant waste of space for me.
As for "salty water vs. salty sauce", the better way from a culinary perspective is both. Over salting one thing to compensate for another thing often leads to uneven flavor; if everything is salted roughly appropriately it all kinda comes together without any extra effort. I suggest trying it, hell maybe even do an A/B test. It's subtle, but salt penetrating the pasta during cooking makes it taste that much better.
- Ingredients cook differently when salted. Not sure about pasta specifically: I _think_ I can taste a difference between pasta cooked in salted water and pasta salted after being cooked, but I'm not certain.
- Definitely don't keep pasta water around, it's just for the sauce you're currently making
disclaimer: it might be /slightly/ energy inefficient.
But salt your water, salting the sauce is just not the same.
- A good ratio of salt/water is one tablespoon per litre (or gallon). Reduce if the sauce is going to be very salty already (eg carbonara). We're talking kosher salt here (specifically Diamon Crystal), if using table salt it's probably going to be half of that: salt density varies a lot depending on the type.
- Cook your pasta is _as little_ water as possible. For some reason there's some myth that you want to cook pasta in a large volume of water: that's BS. What makes pasta water "liquid gold" is the starch that comes from the pasta, you want that as concentrated as possible.
A gallon is 3.5-4 litres. This doesn't seem right.
Cook your pasta is _as little_ water as possible.
This advice is worthless without some baseline like g of pasta to l water or how much water to cover your pasta with. You should cook your pasta in a large volume of water so the water will still be hot when you add the pasta and the pasta will be cooked as quickly as possible. Too little water and you risk the pasta sticking to itself as well. All this in mind, properly cooked pasta with diluted pasta water is a better outcome than starchy pasta water with pasta that has an odd texture. Maybe that last bit is personal preference, but when eating pasta, the first thing I notice is the texture of the pasta, not the starchiness of the pasta water. Hell, maybe we're thinking about the same amount of water, and you've just seen people try to cook with comically large amounts, I dunno.
And in dishes with less salt, you'd normally salt the pasta and not the sauce.
Any idea why the pasta carries it better? I usually add it to the sauce, the idea being both that I need to use less salt (healthier), and that it interacts with the herbs I added to the sauce.
It really doesn't. Oil doesn't mix with water. The only thing it does is oiling your pasta when you drain the water, which prevents the sauce from sticking correctly.
Pasta naturally don't stick together if you use a pot large enough, with enough water. And even then it doesn't stick, I honestly don't know how people make their pasta stick.
