Making Pasta and Boiling Water

[DC Sunshine]

Originally Posted by castironchef

True in theory, but the real world difference isn't enough to measure. Go ahead and put the salt in any time before the pasta.

There are far more important things to worry about.

Too true CIC

[jigz369]

I must be doing something wrong. I work at a frozen pasta manufacturer and we NEVER use salt when we cook our pasta. I have also found that I do not need to add extra salt to my sauces to account for the lack of salt in the pasta water. In my experience, pasta flavour should NOT be affected by the water. The flavour in the dish comes from the sauce. The only reason that I ever added salt to my pasta water was to ensure a consistant boil, as saline boils at a slightly higher temperature than unsalted water. Just my opinion though....

[Luc_H]

Being somewhat versed in both science (chemistry) and cooking. I enjoy reading arguments amongst chefs pertaining to science and scientist pertaining to cooking
e.g.
link here on salt and boiling arguments pertaining to cooking by scientist:
Effects of salt on water
Salt and Boiling Water II

(i promised myself that I would not come here with equations and numbers but you pushed me to it!... (wink!))

In chemistry, the boiling point modification of a substance can be calculated with an equation called the Ebullioscopic constant (see Ebullioscopic constant - Wikipedia, the free encyclopedia)
where the boiling point difference <deltaT> is equal to a specific substance constant (K) (0.512 for water) times the molarity or concentration of a solute e.g. salt for this example.

College students use seawater as an example to calculate the boiling point difference of water versus seawater:
see correct answer here: ChemTeam: Boiling Point Elevation Problems

The answer is the boiling point temperature of seawater (3.5% salt content) is (first section below left) 100.64C (or 213F)
That's 1 degree F for seawater (see my earlier post on how much salt in water that is).

so any concentration below seawater will have a boiling point between 212F and 213F (or 100 and 100.64C)

I think 1F on 212F (or half a degree C on 100C) is negligible and even more negligible considering pasta takes minutes to cook. But that's only my opinion.

(Jigz369.. I am not signaling you out, please do not be offended)

salt in water to cook pasta is for seasoning and seasoning is a personal choice based on taste not on chemistry or physics.

Luc H.