What is the real reason for adding salt to boiling water when cooking pasta? I've heard several different answers?

First, salt does not prevent sticking, nor does it significantly increase the boiling point of water. Salt should be added because you should always season every element of food that you eat. Cooking pasta in salted water means that the pasta will absorb some of the salt and therefore not taste bland.

This cannot be corrected by salting the pasta later or adding salt to the sauce. All you end up that way is bland pasta with a salty exterior. You really should add quite a bit of salt to the water so it tastes like water from the ocean (don't worry, most of this will go down the drain, salt is cheap anyway).

Really, pasta cooked in plain water is ultimately only good for the trash can. With regard to adding oil to the pot of water, this is also a BIG mistake. I've heard various claims that it will help keep the water from boiling over, as well as that it keeps the pasta from sticking.1st, if the water is boiling over, then just lower the heat.

You don't need a raging flame under your pot to maintain a boil. I usually drop it down to medium-low or so on my stove.2nd, if your pasta is sticking together, it means you're not using enough water. Ultimately, the addition of oil will inhibit the sauce from sticking to the pasta and will again result in bland pasta.

Try to use at least 4-5 quarts for a lb. And put a couple tablespoons of salt in it. Cook till al dente(to the tooth), usually the lower number on the box (i.e.

If it says cook 7-9 minutes, cook for 7, then immediately add the pasta to hot sauce (enough to coat the pieces, but not for them to swim in), stir around, let sit for a couple minutes covered, then serve.

I believe the reason for adding salt is to season the pasta and give it a fuller flavor. The other reasons you may have heard are to raise the boiling temperature or to stop the pasta sticking together. I find that a bit of oil and stirring the pasta stops the pasta from sticking together rather than salt.

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