Cooking & Kitchen
Pasta Water and Salt Calculator
The classic rule is generous water and well-salted water — about 1 litre per 100 g of pasta and 10 g of salt per litre.
Formula
Water (litres) = pasta (g) / 100. Salt (g) = water (litres) x 10.
How it works
Plenty of water keeps pasta from sticking and returns to a boil quickly after the pasta goes in. Salt seasons the pasta itself — unsalted pasta tastes flat no matter the sauce.
There is no need to add oil to the water. Stirring in the first minute prevents sticking far more effectively.
FAQs
Does the salt make the water boil slower?
Barely. The amount of salt used for pasta raises the boiling point by a tiny fraction of a degree.
Can I use less water?
You can, but stir more often. Less water means starch builds up faster and the pasta is more likely to clump.
When do I add the salt?
After the water boils, just before the pasta goes in, so it dissolves quickly.