How much salt should I put in pasta water?

The standard guideline is 10g of salt per litre of water, which gives a 1% salinity. This may sound like a lot, but most of the salt stays in the water — the pasta only absorbs a small fraction. Under-salted pasta water is one of the most common cooking mistakes. The water should taste pleasantly salty, like mild sea water.

How much water do I need for pasta?

The traditional rule is 1 litre of water per 100g of dried pasta. So for a standard serving of 75-100g per person, 4 people need 3-4 litres. Plenty of water prevents the pasta from sticking together and ensures even cooking. For long pasta like spaghetti, a large pan is essential so the pasta can move freely.

When should I add the salt?

Add salt once the water comes to a rolling boil, just before adding the pasta. Adding salt to cold water is harmless but slightly slows the time to boil. Never add the pasta before the water is fully boiling — this is crucial for proper cooking. Stir the pasta within the first minute to prevent sticking.

Should I add oil to pasta water?

No. Despite being a popular tip, oil in pasta water does not prevent sticking and actually coats the pasta, preventing sauce from adhering properly. Instead, use plenty of water, stir the pasta in the first minute, and toss with sauce immediately after draining. The starchy pasta water itself is a better anti-stick agent — save a mugful before draining.

What is the benefit of saving pasta water?

Starchy pasta water is liquid gold for sauce making. Adding a splash (50-100ml) to your sauce just before tossing with the pasta helps the sauce emulsify and cling to the pasta. The starch acts as a natural thickener and binder. This is particularly important for oil-based sauces like aglio e olio and cacio e pepe, where the starchy water creates the creamy texture.

BakeCalcs

Pasta Water Salt Calculator

Calculate the right amount of salt for your pasta water based on water volume.

Water Volume

Typically 1L per 100g pasta

Pasta Weight

Dried pasta weight

How We Calculate This

This calculator uses the Italian standard of 10g salt per litre of water, giving a 1% salinity. This is the concentration recommended by professional chefs for properly seasoned pasta. The calculator also converts the weight into teaspoons for convenience.

One teaspoon of fine salt weighs approximately 6g. Coarse or flaky salt weighs less per teaspoon, so if using anything other than fine salt, measuring by weight is more accurate. The water volume should be approximately 1 litre per 100g of dried pasta.

Frequently Asked Questions

Related Calculators

Roasting Time Calculator

Calculate roasting time for beef, lamb, pork, chicken, and turkey by weight and doneness.

Turkey Roasting Calculator

Calculate cooking time, temperature, and resting time for turkey based on weight.

Chicken Roasting Calculator

Calculate roasting time and temperature for whole chicken by weight.

Beef Joint Calculator

Calculate cooking time for beef joints based on weight and preferred doneness.

Lamb Joint Calculator

Calculate cooking time for lamb joints based on weight and preferred doneness.

Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.