TIL a diner line cook in Kansas City taught me to salt pasta water after it boils, not before, and it changed how my noodles come out

Eva Gibson · 2026-09-29T08:15:03.425901+00:00

I was bullshitting with him at his counter last Tuesday and he said salty water boils slower and the salt mostly just sits there. He said drop the salt in right when it hits a rolling boil so it dissolves fast and seasons the noodles evenly. I tried it on a simple cacio e pepe at my own spot and the texture was way more consistent, less gummy on the outside. Anyone else hear this from an old school cook or is he just messing with me?

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TIL a diner line cook in Kansas City taught me to salt pasta water after it boils, not before, and it changed how my noodles come out | Chefs - The Community Guide