Salt

Salt is one of those things that makes pasta delicious. To most chefs, the correct level of seasoning is as much salt as a dish can take without in any way being over-salty – this is, to my mind, the greatest difference between restaurant food and home cooking. In all the recipes, I have left the level of seasoning up to you (except in the dose of salt for pasta water, although this can be reduced to taste). It is probably best to consider, in deciding how much salt to use: