Quote Originally Posted by baralheia View Post
The proper Italian way to cook pasta is to boil it in water that is as salty as the sea - about a heaping tablespoon per gallon of water. Salted water seasons your pasta as it cooks and makes a big difference - it's pretty bland without it. If you're not, give it a try next time.
No. Little to no salt is needed. Sea water salty is grossly too much. Pasta isn’t flavored up. No cooking instructions ever call for more than token amounts of salt.