Pasta Water Salt Calculator

The standard guideline is 10g of salt per litre of water, which gives a 1% salinity. This may sound like a lot, but most of the salt stays in the water — the pasta only absorbs a small fraction. Under-salted pasta water is one of the most common cooking mistakes. The water should taste pleasantly salty, like mild sea water.

The traditional rule is 1 litre of water per 100g of dried pasta. So for a standard serving of 75-100g per person, 4 people need 3-4 litres. Plenty of water prevents the pasta from sticking together and ensures even cooking. For long pasta like spaghetti, a large pan is essential so the pasta can move freely.

Add salt once the water comes to a rolling boil, just before adding the pasta. Adding salt to cold water is harmless but slightly slows the time to boil. Never add the pasta before the water is fully boiling — this is crucial for proper cooking. Stir the pasta within the first minute to prevent sticking.

No. Despite being a popular tip, oil in pasta water does not prevent sticking and actually coats the pasta, preventing sauce from adhering properly. Instead, use plenty of water, stir the pasta in the first minute, and toss with sauce immediately after draining. The starchy pasta water itself is a better anti-stick agent — save a mugful before draining.

Starchy pasta water is liquid gold for sauce making. Adding a splash (50-100ml) to your sauce just before tossing with the pasta helps the sauce emulsify and cling to the pasta. The starch acts as a natural thickener and binder. This is particularly important for oil-based sauces like aglio e olio and cacio e pepe, where the starchy water creates the creamy texture.