Why you should learn to Salt BY Taste
Why you should learn to SALT BY TASTE is a easy International recipe that serves 2. 350 calories per serving. Recipe by Ethan Chlebowski on YouTube.
Prep: 10 min | Cook: 15 min | Total: 35 min
Cost: $26.72 total, $13.36 per serving
Ingredients
- 200 g Spaghetti Pasta (dry, any shape works)
- 4 L Water (tap water)
- 1 tsp Flake Salt (coarse flaky sea salt, e.g., Maldon)
- 1 tsp Coarse Salt (kosher or coarse sea salt)
- 1 tsp Ultra Fine Salt (table salt, very fine grain)
- 2 cups Ancho Chili Broth (store‑bought or homemade mild chili broth)
Instructions
Gather Salts and Compare Weights
Place a teaspoon of each salt (flake, coarse, ultra‑fine) on a kitchen scale to see how their weights differ.
Time: PT5M
Visualize Pinch Amounts
Using your hand, practice a quarter‑teaspoon, half‑teaspoon, two‑finger pinch, three‑finger pinch, and a full‑handful of salt. Pour each into a bowl to see the visual volume.
Time: PT5M
Prepare Pasta Water
Fill the large pot with 4 L of water, bring to a rolling boil, then divide the water into three equal portions for the three salt tests.
Time: PT5M
Temperature: 100°C
Season Water – Two‑Finger Pinch
Add a two‑finger pinch of coarse salt to the first portion of boiling water, stir, then add 70 g of pasta and cook until al dente (about 8 minutes).
Time: PT8M
Temperature: 100°C
Season Water – Three‑Finger Pinch
Repeat with the second portion of water, using a three‑finger pinch of coarse salt, then cook another 70 g of pasta for the same time.
Time: PT8M
Temperature: 100°C
Season Water – Full Handful
Repeat with the third portion, using a full‑handful of coarse salt, then cook the final 70 g of pasta.
Time: PT8M
Temperature: 100°C
Taste Pasta Batches
Drain each batch separately, place on a plate, and taste each. Note which salt level you prefer.
Time: PT2M
Broth Salt Increment Test
In a mixing bowl, pour 2 cups of ancho chili broth. Add one pinch of ultra‑fine salt, stir, taste. Add another pinch, stir, taste. Continue until you reach a satisfying level (usually 3‑5 pinches).
Time: PT5M
Temperature: roomTemp
Cleanup
Wash the pot, bowls, measuring spoons, colander, and any other utensils used. Wipe the countertop.
Time: PT10M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 60 g
- Fat
- 2 g
- Fiber
- 3 g
Dietary info: vegetarian, can be made vegan with gluten‑free pasta
Allergens: gluten
Ingredient Substitutions
- Instead of Spaghetti Pasta: fettuccine, penne, gluten‑free pasta
- Instead of Flake Salt: any flaky sea salt
- Instead of Coarse Salt: kosher salt, sea salt
- Instead of Ultra Fine Salt: any fine table salt
- Instead of Ancho Chili Broth: vegetable broth with a pinch of ancho powder
Equipment Needed
- Large Pot
- Measuring Spoons
- Kitchen Scale (optional)
- Mixing Bowl
- Tasting Spoon
- Timer
- Colander
Critical Steps — Do Not Skip
- Compare the weight of different salt types to understand density differences.
- Practice pinch measurements to develop a visual reference.
- Taste each pasta batch to identify your preferred salinity level.
- Add salt to broth one pinch at a time to avoid over‑seasoning.
Chef Tips from the Video
- Aim for pasta water that tastes like the sea – roughly 3‑4% salt by weight.
- Use a digital scale for the most accurate salt measurement when precision matters (e.g., fermentations).
- When testing broth, keep a small spoonful aside as a control sample without added salt.
Troubleshooting
Pasta tastes bland even after adding a pinch of salt.
Increase the pinch size or add a second pinch; remember that coarse salt dissolves more slowly, so stir well.
Broth becomes too salty after a few pinches.
Dilute the broth with an equal amount of unsalted broth or water, then continue tasting.
Salt crystals remain on the surface of the pasta.
Stir the water vigorously after adding salt to ensure it fully dissolves before adding pasta.
Storage
Refrigerator: Ancho chili broth can be stored in an airtight container for up to 3 days.
Freezer: Broth freezes well for up to 2 months; label with date.
Room temperature: Cooked pasta is best consumed immediately; if left out longer than 2 hours, discard.
Make-Ahead Tips
- Measure and set out each type of salt in separate small bowls before starting.
- Pre‑cook the pasta, rinse with cold water, and store in the fridge for up to 24 hours for later tasting.
- Prepare the ancho chili broth ahead of time and reheat gently before the pinch test.
Frequently Asked Questions
What is the cultural significance and history of learning to salt food by taste in American cooking?
Seasoning by taste has long been a cornerstone of American home cooking, reflecting the diverse palate of the nation. While professional chefs have always relied on precise measurements, most American households develop a personal sense of salt through trial, taste, and family tradition.
What are the traditional regional variations of salt usage in pasta dishes across Italy?
In northern Italy, chefs often use coarse sea salt for hearty sauces, while southern regions favor finer table salt for delicate tomato‑based dishes. Each region adjusts the salt level to complement local ingredients like olives, capers, or citrus.
How is salt traditionally served with pasta in Mediterranean cuisine?
Mediterranean cooks typically add salt directly to the boiling water, aiming for a sea‑like salinity, and finish with a pinch of flaky sea salt or finishing salt just before plating to enhance texture and flavor.
What occasions or celebrations in American culture might involve a focus on proper salting techniques?
Thanksgiving, holiday feasts, and backyard barbecues often highlight the importance of seasoning, as cooks strive to balance flavors in large batches of turkey, mashed potatoes, and grilled meats.
What makes the salt‑by‑taste training method unique compared to standard recipe measurements?
Ethan Chlebowski’s method emphasizes visual and tactile reference points—pinches and hand measurements—allowing cooks to adapt seasoning to personal taste and ingredient variability, unlike fixed teaspoon measurements.
What are the most common mistakes to avoid when making the salt‑by‑taste pasta experiment?
Common errors include using the wrong type of salt (e.g., fine table salt instead of coarse), not stirring the water after adding salt, and tasting the pasta before it has cooled enough, which can mask true salinity.
Why does this recipe use a pinch‑by‑pinch approach for the broth instead of adding a measured amount of salt?
Adding salt one pinch at a time lets you feel the incremental change in flavor, making it nearly impossible to over‑salt and training your palate to recognize subtle differences.
Can I make the salt‑by‑taste pasta batches ahead of time and how should I store them?
Yes, cook the pasta al dente, rinse with cold water, and store each batch in separate airtight containers in the refrigerator for up to 24 hours. Reheat briefly before tasting.
What texture and appearance should I look for when the pasta is properly salted?
Properly salted pasta will have a firm bite (al dente) and a slightly glossy surface from the dissolved salt. The water should taste noticeably salty, like seawater, before adding the pasta.
What does the YouTube channel Ethan Chlebowski specialize in?
The YouTube channel Ethan Chlebowski focuses on practical cooking fundamentals, food science explanations, and technique‑driven tutorials that help home cooks improve flavor, texture, and confidence in the kitchen.
How does the YouTube channel Ethan Chlebowski's approach to seasoning differ from other cooking channels?
Ethan Chlebowski emphasizes sensory learning—using taste, visual cues, and hand measurements—rather than relying solely on precise numeric recipes, setting his channel apart with a hands‑on, intuition‑building philosophy.
Last updated: August 21, 2026
