> which translates to around 1 or 2 tablespoons of kosher salt per quart or liter.
Yes.
> You also don't need a huge amount of water—just enough to be able to keep the pasta moving
That's highly depends on the pasta itself. There are some cheap local brands what greatly benefit from having way more water (1L for each 100g of dry weight) than usually needed for a proper one. Sure, if you want some soggy mess what you need to rinse, because otherwise it would cook itself to a single slob in just seconds after draining in a colander - it is all up to you.
> Pasta water gets added throughout the process in order to adjust consistency. Don't be afraid of it!
Can't agree enough. There is no one true recipe what would always work.
> Pasta don't wait around for nobody
Yep!
Amusingly just an hour ago I did a variation of 'pasta with sauce' what would be heart-attack inducing to anyone snobby enough about Italian cuisine: two big onions, chopped, steamed, fried, a bit of soy sauce, leftovers from a veg salad, harissa, tomato paste.
I can do 'a proper' one, but I can do 'not a proper' one too. And I can be just lazy enough today.
> Amusingly just an hour ago I did a variation of 'pasta with sauce' what would be heart-attack inducing to anyone snobby enough about Italian cuisine: two big onions, chopped, steamed, fried, a bit of soy sauce, leftovers from a veg salad, harissa, tomato paste.
Just declare it as "Indian", "Phillipino" or something other south-Asian and it will be fine. There is a huge variety of cuisines there and there are less self-proclaimed experts on them in the western world.
> which translates to around 1 or 2 tablespoons of kosher salt per quart or liter.
Yes.
> You also don't need a huge amount of water—just enough to be able to keep the pasta moving
That's highly depends on the pasta itself. There are some cheap local brands what greatly benefit from having way more water (1L for each 100g of dry weight) than usually needed for a proper one. Sure, if you want some soggy mess what you need to rinse, because otherwise it would cook itself to a single slob in just seconds after draining in a colander - it is all up to you.
> Pasta water gets added throughout the process in order to adjust consistency. Don't be afraid of it!
Can't agree enough. There is no one true recipe what would always work.
> Pasta don't wait around for nobody
Yep!
Amusingly just an hour ago I did a variation of 'pasta with sauce' what would be heart-attack inducing to anyone snobby enough about Italian cuisine: two big onions, chopped, steamed, fried, a bit of soy sauce, leftovers from a veg salad, harissa, tomato paste.
I can do 'a proper' one, but I can do 'not a proper' one too. And I can be just lazy enough today.