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Pro tip: I started salting my pasta water after it boils and the texture came out better
I run a small lunch spot in Fort Wayne and for 12 years I did the thing where you dump a handful of salt in the cold water before it comes up. A retired line cook named Marge who eats here every Tuesday told me to hold off and salt right when it hits a rolling boil instead. I figured it was nonsense but I tried it for one week on our fettuccine, maybe 40 orders, and the noodles came out firmer with a cleaner bite. When you salt from the start the water takes way longer to boil, close to 4 extra minutes on our big stock pot, and I think that long sit in warm salty water softens the outside of the pasta. Now I wait for the boil, toss in the salt, stir once, and drop the pasta. The noodles don't stick together as much either. Marge says her old chef yelled at her about this back in the 80s, so maybe it is one of those things that got lost along the way. Anyone here tested this side by side or am I just seeing what I want to see?
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