We've all heard it: "salt your pasta water until it tastes like the sea."

Great advice in theory. Useless in practice — because the ocean's salinity varies wildly, and so does everyone's interpretation of it. (I prefer the Mediterranean Sea 🤣)

Instead, do this:

Bring the water to a full rolling boil, then salt it right before the pasta goes in.

For 1 lb pasta:

1 gallon of water

4 teaspoons kosher salt