Salt is a solute in water that will raise its boiling point and lower its freezing temperature. (this is why you put salt on ice to melt it, and why the ocean doesn't freeze solid when lakes will) Conversely, if you put it in a pot of water, it will allow the water to get hotter before it begins to boil. Without salt, it will be at 210 degrees Fahrenheit. Depending on how much salt you add, this number can go up and up. So, the spaghetti cooks at a hotter temperature with salt added than without.
the pasta absorbs the water and swells slightly
it lightens in colour and becomes soft
some starch from the pasta leaks into the cooking water (this is why the water may discolour or become slightly frothy!) :)
You add salt to the water so that when the spaghetti cooks, it absorbs the salt and seasons the pasta. If you watch professional chefs cook, they taste and season food at each level of food preparation -- this is how the entire dish is well seasoned and balanced. If you were to add salt to the pasta later, after it has absorbed the cooking water, it wouldn't work as well, the salt would stay on the outside of the pasta and not get absorbed into it.
Uncooked spaghetti purchased at a store has been dried, meaning all the liquid has been removed. When you place it in boiling water to cook, the spaghetti absorbs liquid until it is fully rehydrated and cooked. It is then ready to eat.
there is less need to add salt when served. Of course, the noodles absorb water then soften.
Some people think it stops the spaghetti from sticking, or raises the boiling point of the water, but really it's just about adding flavor to the spaghetti.
Salting the water before adding pasta helps add flavor to which ever pasta you're cooking
The motivation is to reduce solubility of starch and sticking.
Nothing. The salt you add to pasta adds flavor to the pasta. You'd still have pasta that looks and tastes exactly like pasta, just with less salt in it. There is a misconception that salt reduces the boiling point of water, when in fact the opposite is true.
It's good to add a pinch of salt and a few drops of olive oil into the water when cooking pasta. The olive oil is especially useful, because it makes sure that the pasta doesn't stick together when boiling it, so you don't ruin it when you take it out.
Salt is necessary to give flavor to the pasta. As discussed here,http://eat-italian.blogspot.com/2010/03/how-much-salt-for-cooking-pasta.htmlyou need a tea spoon of salt for two cup of water or 1/2 tea spoon for each cup of water
when the water is boiling it will help it from sticking this is what i do and at the end when your donr cooking it because it taste good with salt and pepper. but if you dont want it to stick then the first thing
I have no idea. It makes precious little difference. The sauce is what counts!!
salt and tomato
If you add too much salt to the water what ever you cook in that water will also be salty. Pasta cooked in over salted water will result in salty pasta. The same applies to any startch cooked in over salted water. You want to add just enough salt to add a little flavour to the item you are cooking.
No, oil does not keep the pasta from sticking together. The oil has a much higher viscosity and will just float on top. However, the oil can serve a purpose in cooking pasta. If the pot of pasta is left on high heat, the oil will prevent the pasta from foaming and then eventually boiling over. When pastas are cooked, the starches are released into the water and begin to stick together. The oil allows the starchy particles to slide past each other instead of sticking together. An alternative is to periodically stir the pasta as it is cooking to keep it from clumping together.
yes the salt raises the temperature to boil faster
Dump the pasta into a sieve or strainer to remove the water. While the pasta is still wet, sprinkle in the salt, pepper and other seasonings, the water will help them stick. If you aren't going to be adding it to sauce right away, you may want a couple teaspoons of olive oil to keep it from sticking together.
First, salt does not prevent sticking, nor does it significantly increase the boiling point of water. Salt should be added because you should always season every element of food that you eat. Cooking pasta in salted water means that the pasta will absorb some of the salt and therefore not taste bland. This cannot be corrected by salting the pasta later or adding salt to the sauce. All you end up that way is bland pasta with a salty exterior. You really should add quite a bit of salt to the water so it tastes like water from the ocean (don't worry, most of this will go down the drain, salt is cheap anyway). Really, pasta cooked in plain water is ultimately only good for the trash can. With regard to adding oil to the pot of water, this is also a BIG mistake. I've heard various claims that it will help keep the water from boiling over, as well as that it keeps the pasta from sticking. First, if the water is boiling over, then just lower the heat. You don't need a raging flame under your pot to maintain a boil. I usually drop it down to medium-low or so on my stove. Second, if your pasta is sticking together, it means you're not using enough water. Ultimately, the addition of oil will inhibit the sauce from sticking to the pasta and will again result in bland pasta. Try to use at least 4-5 quarts for a lb. and put a couple tablespoons of salt in it. Cook till al dente, usually the lower number on the box (i.e., if it says cook 7-9 minutes, cook for 7, then immediately add the pasta to hot sauce (enough to coat the pieces, but not for them to swim in), stir around, let sit for a couple minutes covered, then serve. Anybody can make pasta, few make it well. Bon appetit!
Adding salt increases the boilling point of the water, thus decreasing cooking time.