Salting the water when cooking pasta serves several purposes and has specific effects on the pasta itself:
Enhances flavor: Adding salt to the cooking water helps to enhance the overall flavor of the pasta. The salt permeates the pasta as it cooks, ensuring that the seasoning is evenly distributed throughout the noodles. This results in a more flavorful dish compared to adding salt solely to the pasta dough, which would only season the exterior.
Seasoning balance: Since pasta is often served with various sauces, toppings, or ingredients, salting the cooking water helps to establish a baseline of flavor in the pasta itself. The salted pasta provides a balanced foundation when combined with other ingredients, allowing the flavors to complement each other.
Proper seasoning: Salting the pasta dough itself would not provide enough seasoning to achieve the desired taste. The salted water allows for a more effective absorption of salt by the pasta as it cooks, ensuring that each strand is properly seasoned throughout. This helps to avoid the potential issue of under-seasoned pasta if the dough alone was salted.
Texture and structure: Salted water can help improve the texture and structure of the pasta. The salt interacts with the proteins and starches in the pasta, enhancing the gluten development and resulting in a more resilient and al dente texture.
It's worth noting that while salting the water is a common practice, the amount of salt used can vary depending on personal preference and dietary considerations. Some people may prefer to use less salt or omit it altogether due to health reasons or specific dietary requirements.