Does 'science' say to salt pasta water? #shorts #throwbackthursday #science #SciShow

Alex Billow: Writer
Kyle Nackers: Fact Checker
Alexis Dahl: Script Editor
Savannah Geary: Editor, Associate Producer
Sarah Suta: Producer
Caitlin Hofmeister: Executive Producer
Hank Green: Executive Producer, Host

Calculations:
Package directions call for 2 tsp salt in 4 qt water
4 qt water ≅ 3.79 L = 3.79 kg
2 tsp salt ≅ 11.84 g ≅ 0.2 mol

Boiling point elevation: ΔT = iKbm
ΔT = change in temperature (℃)
i = dissociation constant = 2
Kb = boiling point elevation constant = 0.512 ℃/m
m = molality of solute (mol solute / kg solvent)
0.2 mol NaCl / 3.79 kg H2O = 0.05

ΔT = 2 * 0.512 * 0.05 = 0.05 ℃

[dissipatedfog]

Salting the pasta water cooks pasta faster in the same way that standing on a sheet of paper makes you taller.

[melodyhenshaw]

I’ve never even heard the “it cooks faster” explanation before, I’ve always just assumed it was for flavor

[KillerCornMuffin]

I'm glad the last bit was added. There is absolutely a reason to salt your boiling water, pasta or otherwise.

[menaechmi]

Additionally: pasta doesn't need to be boiled to be cooked. You only need about 180°F (82°C, 355K) for the starches to absorb water and soften. It even takes the same amount of time. Pasta boxes just say it needs to be boiled because it's a constant with a clear indicator that can be replicated in every kitchen.

[onlyashes]

I salt my pasta water because when I was a commis chef, my head chef who was a really really old Italian dude told me that it should “taste like the sea”. And his food was always incredible.

[scottogle]

I've never actually heard the temperature explanation. I was always told that it was the best way to uniformly season the pasta

Apart from seasoning, the reason you salt the water is that it has an effect on both starch and gluten behaviour, therefore it affects texture: the pasta will be more jelly like without salt.
Cook your pasta in water that is salty like the sea, and you'll get the best al dente texture.

Bonus point: the only point for adding oil to the water is to reduce the foam and prevent it to boil over.

Don't waste oil, and only use salty water to cook your pasta.😊

[nathanfoster]

The main reason chefs do that isn’t necessarily to cook the pasta faster, it’s to season the noodles. They taste better when cooked in “sea water” as opposed to salting the noodles after they’re done cooking

[hitmanshivam]

I've never heard this and always thought it's just for flavour since pasta usually don't have salt

[GrizzlyTank]

I never heard of salt cooking pasta faster, I just thought it was to make the pasta more savory.

[rideredRC]

Instructions unclear, my oven is on my roof. But my spaghetti tastes great.

[reith]

It also adds nucleation points until it completely dissolved

[snailofkale]

i always salted my pasta water and the ladies around me would go “you know that doesn’t actually make it cook faster” and when id say that it was for the flavor they would think i was just trying to save face

[grizzlehatchet]

Its "Salt to taste" not "salt to temperature"

[kinasc]

What isn't mentioned is that if you live in a hard water area, salting the water softens the surface tension and let's it soak into the pasta thus cooking it quicker.

[HerTony]

Thank you for ending with flavor!
It’s good to hear normal talk

[nitrodamus]

I've never heard of this being the reason. Its cos its tasty

[sasukesarutobi]

Like my chemistry teacher always used to say: "If you're not part of the solution, you're part of the solute."

[blackhole]

I was so worried you were gonna ask me to not salt my pasta anymore. I'm so glad you added the last part.

[csmith]

“You should however, salt your pasta water. Why? The same reason we salt other things, because it tastes good” 😂