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Unpopular opinion: my old chef told me to stop seasoning the water and the pasta came out better
Back when I was working the line at a spot in Fresno, my head chef Marcus told me to quit dumping salt in the pasta water, said it makes the water take longer to boil and doesn't do much for the noodle anyway. I argued with him for a week, then tried it his way and honestly the pasta tasted the same to me, plus it boiled faster during a rush. Now I just salt the sauce and finish with pasta water. Anyone else been told this or is Marcus full of it?
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