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Vent: a line cook at my old spot in Fresno swore you never salt pasta water, and I listened for 2 months
Guy named Marcus ran the pasta station and he was dead sure salt just made the water boil slower, so I stopped doing it because he had 12 years on me. For 2 months I sent out bland rigatoni and nobody said a word, until a regular sent her plate back asking if we forgot the salt. I salted the next batch and the difference was night and day, and Marcus just shrugged and said it was probably the brand of pasta. Anyone else get led down a dumb path by someone with more time in the kitchen than sense?
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