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Used to eyeball my pasta water at home, now I weigh 1000g on a scale at the restaurant and my pasta finally tastes right
A sous at a place in Portland showed me he does exactly 10g salt per liter and now I refuse to cook pasta any other way, so what's your go to ratio when you're slammed on a Friday night?
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dylanf7815h ago
10g salt per liter changed my life too, never going back.
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